Looking for a new way to spruce up your breakfast game?! Try these delicious and easy Asparagus Potato Eggs Benedict.
I love a good eggs Benedict. It’s usually my go-to meal when going out to breakfast. It’s so hearty and flavorful and I’m literally drooling as I’m typing this lol… This Asparagus Potato Eggs Benedict is easy to make and it’s 100% gluten-free, paleo, and vegetarian.
What is an Eggs Benedict?
Eggs Benedict is a classic breakfast dish that usually includes an English muffin, poached eggs, Canadian bacon or ham, and a delciious hollandaise sauce that’s made with egg yolks, butter, and lemon juice. Yum right?!
Well, usually after I eat it, I feel say weighed-down and tired. Sometimes, I even feel a little bloated from all the heaviness of the refined carbs and processed meats. To make it a little lighter and healthier-not to mention also gluten-free, paleo, and vegetarian, I omitted the refined carbs (english muffin), and processed meats, and went with whole plants and veggies. It’s out-of-this-world amazing.
Ingredients Needed
- Yukon Gold Potatoes or Fingerling Potatoes
- 4 Eggs
- Ghee or Clarified Butter
- Asparagus
- Shallot
- Garlic
- Lemon Juice
- Hot Sauce
- Chives
- Additional Add-Ins: sliced avocado, halved cherry tomatoes
Shop Thrive Market and get an extra 25% OFF your first order + a 30-day free trial membership when you sign up at Thrive Market! (Valid on orders $49+, max $20 discount).
Health Benefits
- Asparagus: Asparagus is full of nutrients, including folic acid, potassium, vitamin B6, vitamin A, and vitamin C. It’s also very low in calories and has powerful antioxidant and anti-inflammatory properties. Eating asparagus can help you to reduce common chronic health problems, like heart disease, type 2 diabetes, and cancer
- Eggs have a high-quality source of protein that is able to reduce your risk of heart disease, metabolic syndrome. Choose organic and pasture-raised for the best quality.
- Yukon Gold Potatoes: Potatoes are a good source of antioxidants, which may reduce the risk of chronic diseases like heart disease, diabetes, and certain cancers. The resistant starch in potatoes is a source of nutrition for beneficial gut bacteria. They convert it to the short-chain fatty acid butyrate, which has been linked to reduced inflammation in the colon.
- Avocado: A great and healthy fat to add to your diet. They are packed with essential nutrients, including monounsaturated fats that help to reverse insulin resistance and regulate blood sugar levels. Monounsaturated fats are also great for your heart and brain.
There you have it, a delicious breakfast perfect for entertaining in the Spring or Summer season. Healthy, delicious, and may take a couple extra steps to make…but so worth it. Enjoy!
If you try this recipe, let me know what you think by commenting below.
Other Recipes
- Guilt-Free Eggs Benedict
- Gluten-Free Chocolate Dutch Baby
- Gluten-Free Spirulina Matcha Donuts
- Vegan Superfood Banana Muffins
- Vegan Chai-Spiced Pancakes
- Vegan Zucchini Chocolate Chip Waffle Sticks
Asparagus Potato Eggs Benedict
Asparagus Potato Eggs Benedict
Ingredients
- 12- ounce asparagus bottoms trimmed off
- 8-10 small/medium yukon gold potatoes
- 4 eggs
- 1 shallot minced
- 2 garlic cloves minced
- 1.5 tbsp olive oil
- salt and pepper to taste
- chives for garnish
- 2 tsp apple cider vinegar
- HOLLANDAISE SAUCE
- 2 egg yolks
- 1/4 cup ghee melted
- 1 tbsp lemon juice
- 1 tsp of whole 30 compliant hot sauce I like Siete
- 1/4 tsp paprika
- dash of turmeric
- salt and pepper to taste
Instructions
- In a medium or large pot of boiling water with salt, add the potatoes whole and boil for about 10 minutes.
- Meanwhile, make the HOLLANDAISE SAUCE by adding all the ingredients EXCEPT the ghee, into a blender and blend on low. While it's slowly blending, add in the ghee slowly.
- Turn on the blender on high, and blend for another minute until it slightly thickens up. Set aside.
- Drain the potatoes, then take each potato and quarter them lengthwise.
- Using the same pot for the potatoes, add the olive oil and the potatoes. Season with salt and pepper and add the lid and cook for about 6-7 minutes. Make sure the potatoes are cut side down.
- Then, open the lid and add the shallots and garlic and cook for another 3-4 minutes with the lid on so the potatoes can crisp up.
- Meanwhile, steam or boil the asparagus for about 5-6 minutes. You want it to be bright green and not mushy. Drain and set aside.
- For the POACHED EGGS: Break each egg into a separate small bowl or ramekin. Then, in a pot of boiling water, add the apple cider vinegar. Using a wooden spoon, swirl the water into a big circle. Then one at a time, add the egg into the water and cook for about 4 minutes with the lid on. Remove with a slotted spoon and place on a plate lined with a paper towel. Repeat this step 3 more times.
- To plate: add the potatoes, asparagus, eggs, hollandaise sauce, and chives. Sprinkle with a dash more paprika and serve.
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.