Asparagus Eggs Benedict

Asparagus Eggs Benedict

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Gayle Kennedy


This is a delicious yet figure friendly breakfast to serve to guests or the family. It's easy and quick to prepare; tastes delicious and looks beautiful. If you like Eggs Benedict, give this a try~ it won't disappoint! Can be served with fresh fruit to round out the dish


★★★★★ 1 vote



  • 1/2 c
    lite mayo
  • 3/4 c
    lite sour cream
  • 2 tsp
    melted butter (or butter flavored granules if you want to keep it extra light)
  • 1/2 tsp
    lemon zest
  • 1/8 tsp
    cayenne pepper
  • 3 Tbsp
    non fat milk
  • 1 Tbsp
    lemon juice
  • 1 1/2 tsp
    prepared mustard
  • 3/4 lb
    fresh asparagus, cut in half
  • 8 oz
    egg substitute
  • 1/4 tsp
  • 1/8 tsp
    fresh ground pepper
  • 8
    english muffins, split and lightly toasted

How to Make Asparagus Eggs Benedict


  1. In a small saucepan, combine all sauce ingredients (1st 8 ingredients)and blend well. Heat over medium-low heat until hot; then keep warm until ready to serve. In a large non-stick skillet, bring 1 cup water to a boil. Add asparagus; return to boil. Reduce heat; cover and simmer 3 to 6 min. or until tender but not mushy. Remove from skillet, cover to keep warm but be careful that the cooking process doesn't continue and over cook them. Discard water and spray same skillet with non-stick spray. Add egg product, salt and pepper; mix well. Cook over medium heat, stirring frequently to scramble. Cook until set. To serve: place 2 English muffin halves on each plate. Top each with eggs, asparagus and 3 TBS (or more) sauce. (Note: if the sauce seems to thicken too much, add a touch of milk, heating first so not to cool down sauce) Sprinkle with paprika if desired and serve immediately

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About Asparagus Eggs Benedict

Course/Dish: Eggs

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