Start off by dicing the potatoes and putting them in a heated skillet. Add about 2 tablespoons of water in the lid of the pan – pour over the potatoes, place lid on top and let the steam do it’s magic for about 5 minutes. Meanwhile chop the asparagus into bite-sized pieces and add to the potatoes with about another Tablespoon of water, salt and pepper. Place lid back on and steam about 3 minutes. The asparagus should be bright green and the potatoes should be cooked through.
Put the potatoes and asparagus on your serving plate.
Then add the egg to the skillet – depending on your skillet, you may want to add a little anti-stick (butter, spray). I like to use a full egg and an egg white. Move quick! You don’t want the bottom of the egg to cook quicker than the top – this could compromise your gooey yolk. Salt and pepper quickly, add another tablespoon of water. The steam will work to cook the top of the egg without flipping. Watch closely as the yolk forms a soft pink cover, as the opaque cover closes, remove the egg quickly and place on top of your potatoes.
Add some ham and feta cheese to bring the full flavor of eggs benedict.
I add the pre-cooked ham to the pan while the egg is cooking. And then sprinkle the cheese on top of the finished product.
Other delicious toppings ideas: spinach, avocado, tomato…
Ideas for speeding up the process….
Roast a weekly pan of diced potatoes in the oven
OR Prep both the potatoes and asparagus in a skillet and keep in the fridge for easy access.
Either microwave or add to the pan with the egg.
Here’s to a great start to the day.
Enjoy, and don’t forget to pin or share.