May 22, 2012

Asparagus and Bacon Eggs Benedict and an Engagement!

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I have to begin by apologizing for my slight absence lately. I haven't been on the computer much the past couple of days due to the fact that my company had one of it's largest events in history this Saturday with over 10,000 people and.... WE GOT ENGAGED!!!! 

We are both soooo excited. We have been talking about marriage for a little while now and I knew it was on his mind but I have to say, I was completely surprised. We had worked out on Friday together at our Crossfit gym and came home to start cooking dinner. 

Paul and I are huge homebodies and love nothing more than a glass of wine or a few beers, a good movie and sweats on the couch so when I turned around in the middle of making dinner and Paul was on one knee taking this outrageously beautiful ring off his Army dog tags and asked me to marry him, I was shocked... and melted.

Yelps and screams and of course, a YES!
Saturday I worked closed to 12 hours. It was a really long day but I was beaming from ear to ear with happiness and the weather was perfect so it didn't matter to me where I was. Then Saturday night I finally made it home and out to a beautiful dinner with my guy. 

Sunday was ours. We slept in, made an amazing breakfast, took a ride on the motorcycle, and then went over his sister's new place to celebrate her birthday and our engagement with the family. It was a perfect day to end a wonderful weekend. I am really getting excited now because the next 5 weeks we have nothing but exciting plans with memorial day barbecues, broadway shows, and weddings... it should be so fun.
So on to breakfast... a Sunday favorite of mine is eggs benedict but they are not always the healthiest choice. So I decided to spruce it up a bit while lightening the overall dish. Eggs always work well for breakfast, brunch, and sometimes even a light dinner, and with my added changes and burst of veggies, this dish is now hearty enough to hold you until dinnertime.

This is a fancy breakfast brought home so that on Sunday morning after a beautiful weekend and the love of your life proposing to you...... you can relax and snuggle on the couch with a lightened-up breakfast you both will love. 
Asparagus and Bacon Eggs Benedict
Servings: 4

8 pieces of bacon, cooked and crispy
1 lb asparagus, trimmed of tough, woody stems
4 eggs
1 large clove garlic, halved
1 tbsp extra-virgin olive oil, more for brushing the toast 
2 tsp white or rice vinegar
2 Whole Wheat English muffins
1 oz Pecorino Romano cheese, shaved, optional
Freshly cracked black pepper
Bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer. Poach the eggs. Here is my quick and easy go-to for poaching an egg but you may also cook the eggs the traditional way.

 Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, garlic and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes. When the asparagus is ready, pat dry and divide it among the pieces of toast. Then you can start to make the lightened-up hollandaise sauce (recipe below).

As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

To assemble the eggs benedict, put an English muffin on each plat and top with 4-5 pieces of asparagus and two slices of bacon (you can trim the bacon to fit the muffin if you’d like). Put a poached egg on top of the bacon, then pour some hollandaise over. 

Garnish with some fresh black pepper over it all, and shaved peppercorn if you'd like, and serve at once.

Lightened Up Hollandase 

(recipe from Eating Well)
1 tbsp butter
3/4 cup nonfat buttermilk, divided
1 tbsp cornstarch
1/2 tsp salt
Pinch of cayenne pepper
1 large egg, lightly beaten
1 tbsp lemon juice

Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside.
Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Whisk in egg along with the remaining 1/2 cup buttermilk.
Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and the reserved butter. Serve hot or warm. 

Oh and did I mention... WE'RE ENGAGED!!!

I have the best fiancé in the world. He makes me so happy and together we are just the perfect blend of corny, romantically challenged, honest, happy and filled with love. 
I am so happy to share this news with you all because you are like my extended family and I couldn't wait to share the great news with my readers and friends. More to come soon but here is a little snapshot of me and my future hubby.

Love him!



Nicole @ I am a Honey Bee said...

Congrats on your engagement!!! Fantastic news!

Breakfast dish looks incredible!

Lisa @ Lisa's Dinnertime Dish said...

Congratulation, Jenna! That is such exciting news!! And your eggs benedict looks awesome, too!! :)

Lisa @ Lisa's Dinnertime Dish said...

Sorry, don't know why I called you Jenna, it's too early and I'm confused! I meant to say Laura and so I'll say it again. Congratulations, Laura!!

Elizabeth @ Lone Stars And Stripes said...

Congratulations! What an exciting time! Enjoy, enjoy! :)

(and the asparagus eggs B is beautiful ... can't wait to try!)


Megan @ Cooking Whims said...

CONGRATS!!!! That's so exciting!

Heidi @ said...

Congratulations on your engagement, how exciting!

This breakfast recipe looks so good. Great use for spring asparagus and I just adore eggs benedict! Thanks for sharing your recipe

Anita at Hungry Couple said...

Awe...congratulations! You both look so happy. :) That breakfast dish looks pretty good, too!

Colleen @ Culinary Colleen said...


(And I can't wait to try that lightened up hollandaise!)

Kim Bee said...

I am SO happy for you. Congrats to you both. I wish you a lifetime of happiness.

This meal looks fab. My hubby would love this one.

mjskit said...

First of all - congratulations on your engagement! That's SO exciting! Now for this fabulous recipe - WOW! What a wonderful benedict!

Rachel said...

Congratulations! I love reading about exciting engagements.
Asparagus and eggs - I love those too : )

Heidi {Young Grasshopper} said...


that is some AMAZING looking eggs Benedict too!

RaNaeLuvsEwes said...


Ali said...

Congrats! Enjoy it :).

Michelle O said...

I know this is late but CONGRATS! I've been meaning to post that for a few days now :) Happy almost long weekend hope you and the fiance have something fun planned!

Erin @ The Spiffy Cookie said...

How exciting, congrats!! Love this recipe too.

Dixon said...

looks extraordinary !!
congratulation btw !!

Catherine said...

Hello, I just came across your site via Pinterest for the first time. I know this posting is months old, but is it too late to say... congratulations on your engagement?? I'm a sucker for romance. Best wishes to you and your fiancé. :)