asparagus brown rice benny

I know this seems like a weird combination of things, but I promise this unique dish is wonderful and exciting, it’s like a light lunch of friend rice and a hearty eggs benny breakfast clashing together to make a beautiful celebration of spring time tastes; local asparagus, eggs from the hens outside, crisp peas, garlic and an easy home made hollandaise sauce to bring it all together.

Your just going to have to take my word on this… I served it to 6 happy “customers” last night, and they all felt it was delicious and defiantly blog worthy. (that’s the new props to the chef around here, “blog worthy”)

You’ll need to:

Cook 3 cups of brown rice (to serve 6)

Hard boil 5 farm fresh eggs, and set aside.

While I was hard boiling the eggs I used the pot of water as a double boiler to make the sauce like this:

Melt 1/2 lb butter and set aside

Then in a large stainless bowl whip 4 egg yokes along with 2 tbsp cold water until frothy, place over  the boiling pot and wisk for about 3 minutes until the egg become thick (but not cooked) remove from heat and season with:

2 tbsp lemon juice,

Dash of hot sauce,


1 tsp of mustard

Pinch of paprika

Set aside but keep warm.

In a large cast pan start to brown:

a little olive oil and butter mix

1/2 yellow onion chopped fine

4 cloves of garlic

allow to brown somewhat,

Then add 1 bundle of asparagus, chopped into bite sized pieces along with 1 cup of green peas.

Splash with some lemon juice and season with S+P

Cook over medium heat for about 3 minutes, or until the asparagus is to your liking (crisp and bright is best)

Now quickly toss the cooked rice into the pan with the veggies and add a couple pads of butter and get everything mixed through.

To assemble:

Pour rice and veggies onto platter, drizzle with a little sauce, add sliced hard boiled eggs and another drizzle of hollandaise sauce, and serve with a smile!


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