Everybody likes brunch. I love brunch. The only thing I don’t like about brunch is that it’s so late in the morning you’re starving from skipping breakfast. My solution? I just eat brunch for dinner. Because brunch food is great, but waiting for it is not so great, in my opinion.
My favorite brunch food, hands down, is Eggs Benedict. But I’ve been doing Weight Watchers lately, and it turns out Hollandaise sauce is evil. That’s probably why it’s so incredibly good. But it’s also why I rarely indulge in that heavenly substance these days. Instead I have a couple tasty alternatives. One of my favorites is a quickie pesto sauce. As far as being healthy, it’s not too bad, somewhere in between Hollandaise and no sauce. With this dish, you’re eliminating the bread, which I think gives you leeway for sauce. And I’d trade bread for sauce any day. By the way, if you love bread, or want to make the dish a little more hearty, you can go ahead and put a piece of toast underneath this.
If you go to a culinary class or watch videos of how to poach an egg, they use a big pot, and vinegar and slotted spoons. I don’t do it that way. For one thing, I don’t like washing big pots. For another, I’m lazy. I want to cook everything in one pan if possible. I prefer to use a skillet, and a small amount of water, and I think it works great. Is it technically poaching? Maybe, I don’t really know. Does it matter? Not to me.
Eggs Asparagus with Pesto Sauce
8-10 stalks of asparagus (or as much as you feel like eating)
1 tsp. pesto
1 tsp. mayonnaise
1 wedge of lemon
Salt & pepper
In a medium skillet, add 1/4 – 1/2 inch of water. Add salt and bring to a boil. Add asparagus and eggs. Don’t worry if they aren’t completely submerged. Immediately turn heat down to medium and cover with a lid. Set your timer for 3 minutes. If you like your eggs more done in the middle you may want to cook a bit longer, but this is usually about perfect for a slightly yolky middle.
While the eggs and asparagus cook, in a small bowl mix pesto and mayonnaise. Squeeze the wedge of lemon into the mixture, add a bit of salt and pepper and mix well. With tongs, remove asparagus from pan and drain on paper towels. Transfer to a plate. Use a slotted spatula to gently remove eggs and lay on top of the asparagus. Drizzle with sauce and sprinkle with salt & pepper. Eat!
WW Points – 6 / Calories – 237