Vegetarian Eggs Benedict

You might say, poaching an egg is very simple and nothing to get excited about. But for some reason, since I just learned it recently, I'm almost always thinking of any recipe that would let me poach an egg. Weird, but I just love 'em.

This recipe is adapted from Sprouted Kitchen, another wonderful vegetarian recipe avenue that I found by browsing numerous food blogs that has become my habit every time I feel like cooking.

So aside from the poached egg as the main ingredient that caught my attention, the asparagus caught my eyes. Not only that it's one of my many favourites, but it always reminds me of my good friend Dave, who told me that asparagus makes your pee stink. Thanks to Dave, every time I eat asparagus, I have this idea in my subconscious and I suddenly become observant when I have to do #1 after eating. Well, I'm not going to tell you if it's true or not - see for yourself :P.

About 4 months ago, Dave sent me a nice food styling techniques hand book and I remember promising that I'll dedicate one food photograph for him as a token of my appreciation. It's been 4 months, but it's better late than never, eh? So here, a very good timing - I'm dedicating this photograph to him, for sending the hand book + for the asparagus trivia :).



Ingredients:

- 2 English Muffins
- 2 large eggs
- 1 1/2 cup spinach leaves, washed and drained
- 8 spears of asparagus, cut in half (in this recipe, I used the short thin asparagus)
- lemon zest from 1 small size lemon
- salt and ground pepper

Bell Pepper Sauce
- 1 medium sized bell pepper, roasted and skinned (red, green or yellow)
- 1/4 cup milk
- 3 oz goat's cheese
- 1 Tbsp. lemon juice
- 1 Tbsp. dijon mustard
- 1/2 tsp Siracha hot sauce (optional)
- salt and pepper to taste

Sauce preparation:

1. Cut the bell pepper in half and roast it in a toaster. You'll know it's ready when the skin begin to blister. Let it cool down.
2. Remove the blistered skin. Chop in to small pieces.
3. Put the bell pepper in a blender or food processor. Add the milk, cheese, mustard, lemon juice, and hot sauce. Blend well until smooth.
4. Put the sauce in a small bowl and add salt and pepper according to your taste. Set aside.

Eggs Benedict Proper:

1. Heat oil in a pan (olive oil preferred).
2. Fry the asparagus until the color become vibrant. Sprinkle a little bit of salt and pepper. Careful not to over cook as you would like to preserve the crunchiness. Set aside.
3. In the same pan, saute the spinach and lemon zest until the spinach is wilted, but not overcooked. Sprinkle a bit of salt and pepper to taste.

Then poach your eggs.

To serve:

(from bottom layer to top)
English Muffin -> Bell pepper sauce -> Spinach -> Asparagus -> Poached Eggs -> Bell pepper sauce again.

Serves 2. Hubby approves!

Now that I'm very satisfied with my vegetarian eggs benedict, I feel more confident and deserving to post the Heart Locket Blog Award that Tika sent me :).

A few pointers if you get this award:

1. Pass it on to 7 other blogs.
2. Put in the award picture in your post.
3. Don't pass the award back to the award giver.
4. Answer the questions below and post them in your blog.

Questions:
1. What makes you feel great about yourself?
2. Who inspires you most? Also be more specific, which qualities inspire you, in each person? You can list as many people you like.

My answers:
1. Healthy food, nice pedicure, groomed eyebrows, coco butter all over, and appreciation from the people I care for :).
2. I'm usually inspired by most people who doesn't even know they inspire me, or doesn't know me at all. I take inspiration from their works, experiences and accomplishments. I'm influenced heavily by people who aim for the highest quality in whatever they do. 

I only know a handful of people in the blogging community (2 in cooking/food subject, to be specific :P), but I'd like to give it to the 7 top blogs I visit - not just for good food, but also for great food photographs!

1. Cook, Eat, Live Vegetarian
2. Sprouted Kitchen
3. PhotoKitchen Food Photography
4. Green Kitchen Stories
5. Ellen Silverman Photography
6. Two Tarts
7. 101 Cookbooks