Just a quick post to talk about a version of Eggs Benedict that found it’s way to our breakfast table this past Sunday. Meteorologists had predicted a blizzard which was to bring a foot of snow to Denver. The storm was to begin early Sunday morning and not clear out until Monday morning. Correct in their forecast, we were snowed in all day Sunday. Armed with groceries and recorded episodes of Downton Abbey, we loved every minute of it.
I had planned ahead for food and made my trip to the grocery store on Saturday. Breakfast was an English Muffin topped with two slices of avocado, about three artichoke hearts (canned packed in water, drained), my Blender Hollandaise Sauce and of course a poached egg. Sided with some colorful kiwi and blueberries it was a very special breakfast. The lemony sauce was a nice compliment to the tart artichoke and the creamy avocado.
A runny egg story wouldn’t be complete without an action shot. I must say the orange of the egg yolks and the juice brought sunshine to the snowy scenery outside our kitchen window.
Poor wittle Weber.
Avocado and Artichoke Eggs Benedict…It’s What’s for Breakfast.
As you know, Sunday mornings around our house are reserved for a big hearty breakfast, which 99.99999% of the time involves a sunny-side up egg. Here’s the latest and here’s what I did.
Look at all of these beautiful, fresh and healthy ingredients. I’m trying to eat as healthy as I can before the month-long food gorge begins in a couple of weeks. And believe you me, I plan to whole heartedly participate in the Holiday food festivities.
Whole Foods has been having what they call a “One Day Sale”. Each Wednesday they offer a very good “deal” and alert you to what is on sale by email the day before. I don’t know if they are doing this at all locations, but if you have a Whole Foods near you, you might want to sign up for their newsletter and receive these notifications. I’ve been loving the sales. This week, Crab legs for $9.99/lb. Prompting this crab salad recipe with avocado and asparagus.
Beautiful Pea Shoots
This is a new recipe for us, and we loved it. Also, easy as can be.
1 lb thick asparagus
7 Tbs extra-virgin olive oil
3 Tbs fresh lemon juice
6 medium basil leaves
1 small shallot, coarsely chopped
1/2 cup flat-leaf parsley leaves
Kosher salt and freshly ground pepper
3 1/2 oz pea shoots, trimmed
1/4 cup salted roasted pistachios, coarsely chopped
1 lb jumbo lump crab meat
2 Hass avocados, each cut into 8 wedges
1. Cut tough ends off asparagus and throw away. Slice asparagus tops into 1 inch chunks. Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Blanch the asparagus in the boiling water until just heated through, 10 seconds. Drain and transfer to the ice water to chill; drain well. Pat dry and transfer to a bowl.
2. In a blender, blend the oil, lemon juice, basil, shallot and 1/4 cup of the parsley. Season the dressing with salt and pepper.
3. Add the pea shoots, pistachios and the remaining 1/4 cup of parsley leaves to the asparagus. Toss with half of the dressing and season with salt and pepper. Sprinkle with crab meat. Serves 4
And enjoy! Not a great photo, but this is a beautiful salad. We served this with Rosemary Sourdough bread from Whole Foods. DEE-licious little meal. This meal was adapted from Food and Wine.
Crab Salad Recipe With Avocado and Asparagus…It’s What’s For Dinner.