Easter Brunch: Asparagus Eggs Benedict and Sweet Potato Hash
Photo by Mick Telkamp
For many, brunch is an Easter tradition that stands alongside egg hunts, Easter baskets and chocolate bunnies as a must-have hallmark of the holiday. Instead of facing the crowds, noise and expense of a restaurant this year, making an easy and elegant brunch at home is easier than you might think with these surprisingly simple recipes for asparagus eggs Benedict and savory sweet potato hash.
A dish that screams “special occasion,” eggs Benedict is a brunch favorite often found on restaurant menus, but making it at home takes less time than you might think and is a stylish showstopper with any brunch bunch. Our take on the classic uses hearty bread instead of the usual English muffins and adds seasonal asparagus and employs a strategy for making hollandaise sauce that is nearly foolproof and so quick to prepare that it may be ready to go before the bread is toasted.
Asparagus eggs Benedict balanced with a simple and savory sweet potato hash (and perhaps a mimosa or two), this sure-to-please brunch will wow family and guests alike without spending too much time in the kitchen.
Asparagus Eggs Benedict
- 4 slices hearty bread
- 4 slices ham
- 1/2 pound asparagus, trimmed
- 4 eggs
- Hollandaise sauce (recipe below)
Butter bread and place bread and ham (separately) on a baking sheet.
Place baking sheet under broiler in oven for 3-4 minutes to brown ham and toast bread.
Steam asparagus in a double boiler or wrap in a wet paper towel and microwave for 3 minutes. Asparagus should bend, but remain a little firm.
Use an egg poacher to poach eggs or cook one at a time by stirring a “whirlpool” in a pot of boiling water and slowly pouring the egg into the “eye” and allowing to poach undisturbed for about 3 minutes.
Place toasted bread on four plates and top each with ham, asparagus spears and a poached egg.
Spoon a generous dollop of hollandaise sauce over the top of each and serve hot.
- 3 egg yolks
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 1/4 sticks butter
Place egg yolks, lemon juice, salt and cayenne pepper in blender and blend until frothy.
In a small saucepan, melt butter and cook just until hot (do not boil).
With blender running, slowly drizzle all of the butter into egg yolks (consistency should thicken as butter is added).
Note: Wait to prepare hollandaise sauce until just before using (consistency will suffer if left to rest).
Skillet Sweet Potato Hash
- 1 1/2 pounds sweet potatoes, peeled and diced
- 3 tablespoons olive oil
- 1 large onion, diced
- 1 bell pepper, cored and diced
- 2 tablespoons flat leaf parsley
- Salt and pepper
Bring a pot of water to a boil over high heat.
Add sweet potatoes to pot and reduce to simmer until tender.
Drain sweet potatoes and set aside.
In a large skillet over medium-high, saute onion and pepper in olive oil until soft and onions begin to brown.
Stir diced sweet potato into pot to fully combine.
Cover and cook for 8-10 minutes, stirring only occasionally, until sweet potatoes begin to brown.
Remove from heat and stir in parsley.
Salt and pepper to taste and serve hot.