Ham, Asparagus & Egg Crepes Benedict

Ham, Asparagus & Egg Crepes Benedict is the perfect brunch recipe. A lightened hollandaise sauce makes this egg and crepe recipe perfect for a special occasion like Mother’s Day.

Ham, Asparagus & Egg Crepes Benedict www.fooddonelight.com

For as long as I can remember, my Dad has made the best eggs Benedict, ever! His hollandaise is like no other, lemony, buttery and creamy. It is also loaded with egg yolks and butter, cholesterol city. It is so worth a splurge every once in a while but I wanted to make something we could have a little more often. I wouldn’t call the sauce with these crepes a hollandaise. It is more of a cross between hollandaise and bernaise. It takes care of my benedict craving though and that is what counts.

Now my little one has the eggs Benedict craving. When she spends the night at her grandparents, she often has my Dad make her eggs Benedict for dinner. He is happy to do whatever she wants. He is totally wrapped around her little finger. Eggs Benedict is hardly an easy weeknight dinner. There are so many parts to it, not to mention making sure the hollandaise doesn’t curdle. She gets it every time she wants it.

Ham, Asparagus & Egg Crepes Benedict www.fooddonelight.com

I’ve been trying to lighten hollandaise for quite a while. I’ve gotten fantastic flavor but it has always been watery so I decided to re-think it completely. Eggs and butter are no longer the base, in fact they aren’t even in the recipe. I thickened some chicken stock and milk. Added a little flavored mustard for flavor and of course, some Greek yogurt, and I’ve got a delicious sauce. Now this is not a dish you can make ahead of time. You can make the parts but the crepes will get soggy quickly. You want to fill the crepes right before serving. I also cheated and bought the crepes. You can certainly make your own but I needed to save a little time,  and I have to admit, I hate making crepes. You know about my lack of patience and crepes push my patience to the max.

Ham, Asparagus & Egg Crepes Benedict would be a lovely dish for Mother’s Day. It seems fancy but is really easy. I also love the vegetables in the egg mixture, bonus vegetables rock. It will also leave you extra calories for dessert or a glass of champagne or both. Say “I love you” to your Mom by making this delicious breakfast or print out a copy of the recipe for your husband and tell him this is what you want. Breakfast in bed with Ham, Asparagus & Egg Crepes Benedct.

Ham, Asparagus & Egg Crepes Benedict www.fooddonelight.com

Yields 4 servings

Serves 2 crepes and approx. 2 tbsp. sauce

Ham, Asparagus & Egg Crepes Benedict

20 minPrep Time

30 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 tsp. oil, divided
  • 8 oz. mushrooms, sliced
  • 1 lb. asparagus, diced
  • 12 slices Canadian bacon
  • ½ tsp. kosher salt
  • 2 cups egg substitute or 8 eggs
  • 8 crepes
  • Sauce:
  • 1/2 cup low sodium chicken broth
  • 1/2 cup 2% reduced fat milk
  • 2 tbsp. whole wheat flour
  • 1 1/2 tbsp. mustard (I used tarragon flavored mustard)*
  • ¼ cup 2% reduced fat Greek Yogurt
  • Zest of lemon
  • Juice of lemon

Instructions

    To make sauce:
  1. Whisk together chicken broth, milk and flour in a small saucepan. Place over medium heat and whisk constantly until mixture starts to thicken.
  2. Turn off the heat and whisk in mustard, yogurt, and lemon zest and lemon juice. Keep warm.
  3. To make crepes:
  4. Line a baking sheet with foil then with paper towels.
  5. In a large non-stick skillet, heat 1 tsp. oil over medium-high heat. Add mushrooms and asparagus. Cook for about 5 minutes.
  6. Add Canadian bacon and cook for an additional 5 minutes.
  7. Spread mixture over the paper towels to drain off some of the liquid.
  8. Wipe out the skillet and add 1 tsp. oil. Put over medium heat.
  9. Add eggs and stir vigorously for about 30 seconds. Then gently stir until eggs are just done.
  10. Pour asparagus mixture into a large bowl and add eggs. Gently stir.
  11. Working with one crepe at a time (or they will become soggy), place about ½ cup of asparagus mixture onto the middle of a crepe. Roll up crepe and place on a serving plate. Repeat with remaining crepes.
  12. Serve with sauce on the side.

Notes

*If you use a regular mustard, add a pinch of fresh tarragon at the end

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Here are so more options for a Mother’s Day Brunch:

Lightened Creme Brulee French Toast www.fooddonelight.com #lightenedfrenchtoast #fathersdaybreakfast #healthybreakfast #breakfastcasseroleCreme Brulee French Toast Casserole

Sausage Cinnamon Roll Ups www.fooddonelight.comSausage Cinnamon Roll Ups

curred-lentil-rice-loaf www.fooddonelight.comCurried Lentil Rice Loaf

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Comments

  1. What a great breakfast idea! And such pretty pictures! :)

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