Wednesday, May 25, 2011

Eggs, bacon, and asparagus with a roasted yellow pepper sauce

Eggs Benedict are one of those breakfasts that I've always enjoyed and have only ever eaten out at a restaurant. This breakfast was something I threw together (well, not really threw, because it was rather time-consuming) after we came back with some fresh asparagus from the farmer's market. I wanted to make something similar to Eggs Benedict, but with a lighter sauce and some vegetables. I used bacon (not Canadian bacon) and created a light sauce that was sweet and paired very nicely with the dish. This breakfast is hearty and really, really full of flavors. Give it a try with some asparagus this spring. The below recipe is for two, but you can easily double the amounts to feed more people. 



Eggs, bacon, and asparagus with a roasted yellow pepper sauce
2 English muffins, split and toasted
1 medium-large yellow pepper
pinch of cayenne pepper
1/4 teaspoon paprika
salt and fresh cracked black pepper, to taste
olive oil and butter
8-10 asparagus spears
6-8 pieces of bacon, cooked until crisp
4 eggs
1 tablespoon fresh chopped chives

Roast the yellow pepper in the broiler or right over the open flame of the stove (if you have a gas stove). Roast until the skins turns black and the pepper softens. Then place the pepper in a paper bag, roll it closed, and set aside for about 10 minutes.

Pre-heat the oven to 400 degrees. Place the asparagus on a baking sheet and toss with a little olive oil, salt, and pepper. Roast until tender, approximately 10 minutes. Cut the spears in half. Set aside. You can reduce the heat to about 350 degrees and cook the bacon in the oven, or you can cook it in a skillet. After the bacon is crisp, place on a paper towel to drain and set aside.

Peel the skin off the pepper and remove the seeds and pith. Slice into a few pieces and place in a food processor with 1 tablespoon butter, cayenne pepper (just a pinch to counter the sweetness), paprika, salt and pepper. Puree until smooth and then transfer to a small pot. Cook over medium heat until the sauce bubbles and then reduce to a simmer. Simmer until the sauce thickens slightly, about 8 minutes.

Cook your eggs. You can make them in a skillet over easy or sunny-side up. You can also poach them in simmering water with about a tablespoon of white vinegar. I made them over easy.

While the eggs are cooking, toast your English muffins. Once they are toasted, you can assemble your breakfast. Place two halves of an English muffin on each plate. Break each piece of bacon in half. Divide the bacon and place on top of each muffin half. Repeat with the asparagus. Top with an egg and then top it all with some of the hot roasted yellow pepper sauce. Sprinkle with chives and season with salt and pepper. Serve immediately.


What was I cooking one year ago?: pear-ginger crisp

1 comment:

  1. I love eggs benedict too - great idea to lighten up the sauce!

    ReplyDelete

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