Eggs Bennies over Quinoa just in time for Mothers Day
Mothers Day is Sunday May 8th, that’s only two short weeks away! Normally, kids make the sweetest breakfasts for mom, burned toast or over cooked eggs with a ” special ingredient”! Last year when Noah was 3 he and Michael made me pancakes that were just a bit too brown. I gotta tell you that as his tiny hands and twinkly eyes handed me those burned pancakes, I knew they were gonna be some of the best I’d ever had. He said ” mom, they have lots of butter cause I know you looooove that butter!” Yes baby boy your mama loves that butter! This mothers day I am going to be making my mom’s favorite breakfast with a little twist! Eggs Benedict have been a long time brunch and moms day favorite, I thought to myself how can I give these a fun knew spin? Then I thought of how much I love a lemony and bright quinoa salad! So there you have it, so long English muffin’s! I honestly do the majority of my shopping at my local Issaquah Fred Meyer and its easy to put together a beautiful organic brunch with their beautiful selection!
Asparagus Eggs Benedict over Lemony Quinoa
Method
Herbed Quinoa
2 cups cooked quinoa
1/4 cup olive oil
the juice and zest of one lemon
1/4 cup feta
1/4 cup chopped parsley
1/4 cup toasted sliced almonds
salt & pepper to taste
In a large bowl assemble all ingredient’s and mix together gently. This can be made the day before and refrigerated overnight. Bring back to room temperature before serving.
1 Bunch of trimmed asparagus steamed for 3-4 minutes in 3 inches of salted simmering water then set aside.
Poached Eggs
4 eggs
2 tbsp. white vinegar
In a medium sized sauce pan fill it 3/4 of the way with water. bring water to a soft boil, making sure its not vigorous. add vinegar, poach 2 eggs at a time. Crack the egg in the center of the pan and do not disturb it for 2 minutes while it sets. Gently swirl the eggs after they have set and adjust temperature on the water if the boil gets too strong. Cook each egg for about 4 minutes, use a slotted spoon to remove and set eggs aside on a paper towel.
Hollandaise
4 egg yolks
1/2 cup hot melted butter
1 tbsp. lemon juice
1 tsp. white vinegar
salt and pepper to taste
In a blender place yolks, lemon, juice, vinegar, salt and pepper turn your blender on carefully with a rag handy covering the opening. Stream in the hot melted butter slowly and turn the blender off when you reach your desired thickness. Do not over blend or you’ll end up with mayo!
To assemble to brunch put a 1/2 cup of the quinoa salad on the bottom of the plate, add a few watercress leaves then 6-7 steamed asparagus spears. place the poached egg on top and the top with 2-3 tbsp. of warm hollandaise sauce! Enjoy!