Spring Eggs Benedict
Asparagus
An excellent springtime vegetable and is bitter and fresh.
Ayurveda Qualities/Tastes:
Bitter
Healing Properties:
Asparagus helps to purify the blood, reduce swelling and puffiness, and pacify inflammation.
’Asparagine, an aptly named substance in asparagus produces an acetone smell in the urine after eating. Asparagus' high content of saponins and potassium are responsible for its diuretic properties. Kapha constitutions will benefit from asparagus' drying effect, while it can be too drying for vata in large quantities. Dry, deficient vata should especially avoid asparagus during the dry months of August to October.’
References:
https://www.joyfulbelly.com/Ayurveda/ingredient/Asparagus/119
Kumquats
The kumquat is a citrus fruit that kind of looks like an orange but is oval-shaped and much smaller (1-2 inches). People first grew kumquat trees, also known as fortunella, in China in the 1700s. The name “kumquat” combines the Chinese words “gam,” meaning gold, and “gwat,” another word for tangerines. The tree came to Europe and the United States in the 1800s. It grows best in warmer areas but can stand up to the cold.
Kumquats have a sweet skin, which you can eat. The inside may have a few seeds. It’s not very juicy, and sometimes it’s sour enough to make your eyes water.
Ayurveda Qualities/Tastes:
Sweet, Sour, Bitter
Healing Properties:
Kumquat is playing a very important role in the overall wellness of the body. It reduces the chances of diabetes, smooth digestion, and enhances the immunity of the body. It is also good for skin, hair, and health.
References:
https://www.webmd.com/food-recipes/kumquats-health-benefits
https://www.gyanunlimited.com/health/10-surprising-health-benefits-and-medicinal-uses-of-kumquat-for-hair-skin-and-weight-loss/10879/
Benedict:
2-3 poached eggs
1 bunch of Asparagus
1 Tbsp Coconut Oil
Canadian Bacon (if desired)
Gluten Free Bread or English Muffin (your preference)
Kumquats sliced
Hollandaise:
3 egg yolks
1 Kumquat
1 Tsp Apple Cider Vinegar
Salt and Pepper to taste
Cayenne to taste
1/2 Cup (8 tbsp) Grass-Fed Butter or Ghee
1. Saute Asparagus in Coconut Oil and set aside (wrapped to keep warm)
2. Saute Canadian Bacon in the same pan and set aside (wrapped to keep warm)
3. Toast your bread of choice. This will go on the bottom of your benedict. Do not add butter as the bread is meant to soak up the sauce and butter remnants from the ingredients placed on top.
4. Poach your eggs
5. Make the Hollandaise sauce by blending all the ingredients in a blender at high speed EXCEPT for the butter. Slowly add the butter to the blended ingredients through the top of the blender to create emulsion.
Plating:
Place toasted bread on the plate. Add asparagus spears. Top with Canadian Bacon and then your poached egg. Spoon Hollandaise sauce on the top of the egg. Add sliced kumquat and additional S&P and Cayenne to taste and for color.
