This recipe was created by Naomi’s son Zion when their patch of asparagus yielded a bumper crop. A vegetarian variation of the classic Eggs Benedict, this dish makes an equally nice breakfast, lunch, or dinner in late spring, when the garden (and kitchen!) is beginning to heat up, and quick meals are welcomed. This recipe makes 4 breakfast or 2 dinner servings – scale to suit your own family’s appetite and size. Don’t be intimidated by all the steps – if you prep everything in advance, this dish comes together within about 6 minutes.

1 recipe Blender Hollandaise (recipe follows)
4 large eggs, plus water for boiling
4-8 slices toast (you can use one of our bread recipes or any commercially available gf bread)
1 lb fresh or frozen asparagus, steamed lightly (see note in recipe)

Blender Hollandaise
2 large egg yolks
2 Tbsp boiling water
8 tbsp melted butter
pinch cayenne pepper
1 Tbsp fresh lemon juice
Instructions: in the blender, blend the egg yolks. Keeping the blender on, carefully add the boiling water in a steady stream until incorporated. Slowly add the butter in a steady stream until incorporated – this should take about 2 minutes. Stop the blender and scrape down. add the cayenne pepper and lemon juice and blend again for a few seconds to combine. Serve.

Asparagus: Cut off the woody ends of the asparagus or break off to find the tender part of the stem (the stem will snap at the woody part). Steam in the microwave for a minute or two or in a steamer for 3-4 minutes, or until tender.

Eggs: In a small saucepan, heat enough water to cover the eggs. When the water comes to the boil, gently lower the eggs into the saucepan and start timing immediately. Time 3-4 minutes for very soft boiled eggs (runny yolk, super soft white), 5 minutes for soft boiled eggs (firm white, runny yolk), 6 minutes for medium boiled eggs (firm white, firm but soft yolk), or 8 minutes for hard boiled eggs. Remove immediately from the heat when the timer goes off, and run under very cold water for a few seconds. using a napkin or other heat-protective surface, gingerly and gently peel the eggs without applying too much pressure.

To assemble:
Place 1-2 slices toast on the plate. Pour a little hollandaise on the toast. Add a few slices of asparagus, then a little more hollandaise. Top with an egg and break the egg with a knife to release the yolk. Serve immediately.