Photo: Eiliv Sonas Aceron
Asparagus Benedict with Chèvre-Dijon Sauce Recipe
18 ingredients
50 min
2 to 4 servings
openrecipes
This vegetarian Benedict recipe tops crusty bread with sautéed asparagus and leeks, poached eggs, and a simple, tangy chèvre-Dijon sauce.
Estimated Nutrition (whole recipe, rough)
971
Calories
38g
Protein
35g
Fat
126g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 ounces chèvre (fresh goat cheese)
- 1/4 cup plus 2 tablespoons whole milk
- 1 tablespoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter (1/4 stick)
- 1 medium leek , quartered lengthwise and thinly sliced crosswise (white and light green parts only)
- Kosher salt
- Freshly ground black pepper
- 8 ounces asparagus , ends trimmed and cut on the bias 1/8 inch thick
- 8 cups water (2 quarts)
- 4 teaspoons distilled white vinegar
- 4 large eggs
- 4 slices country bread , such as pain au levain
- Unsalted butter
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons coarsely chopped fresh Italian parsley leaves (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes