I love the food on Easter Sunday...it is always packed with wonderful springy brunch dishes and includes some of the traditional spring favorites for dinner. Easter Sunday really starts off the spring season of eating. In Dallas, the weather has not been able to make up its mind. One day chilly, one day pouring rain, the next day hot and sunny. It is really confusing to the palate. Yesterday, it was beautiful outside and was really the ultimate spring day, so I headed to Whole Foods to stock up for the week. (Today, cloudy and chilly, but I am still so ready for spring.) Brian and I had a long run in the morning, preparing our appetites for a wonderful brunch together at home. There are so many things I could focus on with this creation. Everything came together so perfectly. Please invest the time and energy to make this one...it is worth it!
Egg's Benedict - Veggie Style (Recipe by me)
Serves 2
Ingredients
1 large freshly baked ciabatta roll
6 spears asparagus, ends trimmed
Olive Oil
Salt and Freshly ground pepper, to taste
1 clove garlic, minced
Handful of fresh spinach
1 small jar marinated artichoke hearts
4 eggs
1 tbls white vinegar
4 tbls Kasey's Homemade Dill Hollandaise*** recipe here
Directions
For the asparagus and artichokes: Heat oven to 400 degrees. Toss the asparagus spears with about a tablespoon of olive oil, salt, and pepper. Spread the asparagus on a foil lined baking sheet and roast in the oven for about 6 minutes. After 6 minutes, take out the asparagus and add a few artichoke hearts to the pan. Continue roasting for about 2 minutes more. Cut the asparagus spears in half.
For the bread: Turn the oven to broil. Cut the bottom off of the ciabatta roll and cut the top into 2 halves. Toast in the oven until crispy.
For the spinach: Heat about a tablespoon of olive oil in a pan over medium heat. Once oil is hot, add the garlic and saute for about 1 - 2 minutes until the garlic has infused the oil. Add the spinach and toss until the spinach as slightly wilted. Season to taste with salt and pepper. Continue to cook until the spinach has wilted completely.
For the eggs: Bring a saucepan 3/4 full of water to a boil. Once the water is boiling, reduce the heat to low until the water reaches a low simmer. Add 1 tablespoon of white vinegar. Crack the first egg into a ladel and carefully drop the egg into the water. Set your kitchen timer for 4 1/2 minutes. Make sure to watch the water and do not let it come back to a rolling boil. When the timer goes off, remove the egg carefully with a large spoon and place on a paper towel and gently pat dry. Continue with the other 3 eggs. Once all eggs are done, sprinkle with salt and pepper.
To assemble: Place each piece of toasted ciabatta bread on a plate and top each one with spinach, cut asparagus, artichokes, and 2 eggs. To finish the dish, drizzle the hollandaise over the top.
