Asparagus Benedict with Chèvre-Dijon Sauce

Vegetarian
Health score
10%
Asparagus Benedict with Chèvre-Dijon Sauce
50 min.
4
315kcal

Suggestions


Start your day off right with a delightful twist on a classic breakfast favorite: Asparagus Benedict with Chèvre-Dijon Sauce. This vegetarian dish is not only visually stunning but also packed with flavor, making it the perfect choice for a leisurely brunch or a special morning meal. Imagine perfectly poached eggs resting atop a bed of crisp-tender asparagus and sautéed leeks, all nestled on a slice of buttery, toasted country bread.

The creamy chèvre-Dijon sauce adds a rich, tangy element that elevates this dish to gourmet status, while the fresh Italian parsley provides a pop of color and freshness. With a preparation time of just 50 minutes, you can impress your family or guests without spending all morning in the kitchen. Each serving is a satisfying 315 calories, making it a guilt-free indulgence that doesn’t compromise on taste.

Whether you’re hosting a brunch gathering or simply treating yourself to a special breakfast, this Asparagus Benedict is sure to become a favorite. The combination of textures and flavors will leave you craving more, and the vibrant colors will brighten up your table. So gather your ingredients and get ready to create a dish that’s as delicious as it is beautiful!

Ingredients

  • ounces asparagus ends trimmed
  • servings pepper black freshly ground
  • slices bread such as pain au levain
  • ounces goat cheese fresh ( goat cheese)
  • tablespoon dijon mustard 
  • large eggs 
  • servings kosher salt 
  • medium leek light white green thinly sliced quartered ( and parts only)
  • teaspoons parsley fresh italian coarsely chopped
  • servings butter unsalted
  • quarts water 
  • teaspoons vinegar white
  • 0.3 cup milk whole

Equipment

  • bowl
  • frying pan
  • paper towels
  • sauce pan
  • pot
  • ramekin
  • kitchen towels
  • slotted spoon

Directions

  1. For the chèvre sauce:Fill a large saucepan a quarter of the way full with water and bring it to a simmer over high heat.
  2. Remove from the heat and set aside.
  3. Heat the butter in a large frying pan over medium heat until foaming.
  4. Add the leeks, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the leeks have softened and are just beginning to brown, about 5 minutes.
  5. Add the asparagus, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the asparagus is crisp-tender, about 4 minutes.
  6. Remove the pan from the heat.For the poached eggs:Bring the measured water to a simmer in a medium pot over high heat (the water should be at least 2 inches deep). Reduce the heat to low to keep the water at a bare simmer. Stir in the vinegar.Break 1 egg into a small cup or ramekin. Gently slide the egg into the simmering water. Repeat with the remaining 3 eggs, making sure to evenly space them in the water. Cook until the whites are just set, about 3 minutes. Lift the eggs out of the water with a slotted spoon.
  7. Place in a bowl of warm water to keep warm.To assemble:Toast the bread and coat the top of each slice with a thin layer of butter, season with salt and pepper, and place on serving plates. Divide the asparagus-leek mixture over the toast.Using a slotted spoon, remove the eggs from the warm water. Blot any excess water from the underside of the spoon with a paper towel or kitchen towel and slide the eggs onto the asparagus-leek mixture. Top the eggs with the desired amount of chèvre sauce (you may have some left over to serve on the side). If desired, sprinkle parsley over the top, then serve immediately.

Nutrition Facts

Calories315kcal
Protein22.88%
Fat51.91%
Carbs25.21%

Properties

Glycemic Index
76.67
Glycemic Load
8.65
Inflammation Score
-8
Nutrition Score
18.8439132027%

Flavonoids

Apigenin
0.11mg
Isorhamnetin
3.23mg
Kaempferol
1.38mg
Myricetin
0.06mg
Quercetin
7.95mg

Nutrients percent of daily need

Calories:315.14kcal
15.76%
Fat:18.3g
28.16%
Saturated Fat:9.82g
61.37%
Carbohydrates:20g
6.67%
Net Carbohydrates:17.1g
6.22%
Sugar:4.83g
5.37%
Cholesterol:214.88mg
71.63%
Sodium:604.62mg
26.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.15g
36.31%
Selenium:27.58µg
39.4%
Vitamin K:37.64µg
35.85%
Vitamin B2:0.55mg
32.11%
Vitamin A:1593.25IU
31.87%
Manganese:0.61mg
30.62%
Phosphorus:284.15mg
28.41%
Copper:0.55mg
27.6%
Iron:4.31mg
23.96%
Folate:95.78µg
23.95%
Vitamin B1:0.27mg
18.02%
Calcium:176.79mg
17.68%
Vitamin B6:0.32mg
16.02%
Vitamin B5:1.5mg
14.99%
Vitamin B3:2.44mg
12.2%
Fiber:2.9g
11.6%
Zinc:1.74mg
11.57%
Magnesium:46.03mg
11.51%
Vitamin E:1.63mg
10.84%
Vitamin B12:0.6µg
10.05%
Vitamin D:1.38µg
9.23%
Potassium:303.72mg
8.68%
Vitamin C:5.98mg
7.25%
Source:Chow