Roasted Garlic Asparagus and Bacon Eggs Benedict with Basil Avocado Cream Sauce
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Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1-2 servings
 
Delicious and simple to make, this roasted garlic asparagus and bacon eggs benedict with basil avocado cream sauce is perfect for spring brunch.
Ingredients
Roasted Garlic Aparagus
  • 6 asparagus spears, or more
  • 2 cloves of garlic, minced
  • 1-2 tablespoons olive oil
Bacon
  • 4 strips of bacon, or more
Hash browns
  • 2 servings of hash browns
Poached Eggs
  • 2 large eggs, cracked into two small bowls
Basil Avocado Cream Sauce
  • ½ large avocado
  • ⅛ – ¼ cup basil leaves
  • ¼ teaspoon garlic salt
  • 3 tablespoons milk
  • 1-2 croissants, halved
Directions:
Roasted Garlic Asparagus
  1. Preheat the oven to 400F. Line a baking sheet with foil and lightly grease the surface with nonstick cooking spray or olive oil.
  2. Once the oven is preheated, place asparagus on the baking sheet with the minced garlic. Drizzle olive oil on top and sprinkle garlic salt over the asparagus. Roast the asparagus for about 10 minutes until the asparagus are tender. Roasting time may be different depending on the size of the stalks.
  3. Remove the asparagus from the oven and set them aside for now.
Bacon
  1. Cook the bacon until crispy to your liking. Set the bacon aside for now.
Hash browns
  1. Cook the hash browns according to the directions on the package until they are crispy to your liking.
Poached Eggs
  1. Heat water in a small pot until it starts to boil. Lower the heat to a simmer. Gently drop individual eggs into the water and cook for about 4 minutes until the eggs have turned white. The inside will still be runny. Use a slotted spoon to remove the eggs from the water. Set on a plate for now.
Basil Avocado Cream Sauce
  1. Blend avocado, basil leaves, milk, and garlic salt together until smooth. If you want the sauce to be thinner, you can add more milk.
Croissants
  1. Cut the croissants in half. Place a slice of cheese on top of a half. I used pepper jack. Place the croissants in the oven for about a minute until the cheese has melted.
  2. Take the croissants out. Top the croissants with stalks of asparagus, crispy bacon, and poached eggs.
  3. Spoon the basil avocado cream sauce over the poached eggs.
  4. Serve the Roasted Garlic Asparagus and Bacon Eggs Benedict with Basil Avocado Cream Sauce with a side of hash browns.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/04/19/roasted-garlic-asparagus-and-bacon-eggs-benedict/