SPRING FIDDLEHEAD EGGS BENEDICT SCRAMBLE



Description:
Itís that time of year to start harvesting Mother Natureís wild garden. What makes spring so exciting, aside from the fact that itís a preview to the summer growing season, is that the available wild edibles are bountiful, tender and light in flavor and t

Ingredients:
12 fiddleheads, cleaned, trimmed and cut into small pieces
12 stocks of asparagus tops cut into small pieces
3 tablespoons butter
12 large eggs
6 English muffins, split12 thin slices chopped ham or bacon

***Hollandaise***
6 large egg yolks
6 tablespoons water
1/2 cup butter, cubed
4 teaspoons lemon juice
2 pinches each salt and freshly ground pepper

Directions:
In a medium saucepan, steam fiddleheads and asparagus over boiling water until bright green and crisp tender, about 5 minutes. Drain. Hollandaise: In bowl set over saucepan of barely simmering water whisk egg yolks and water until opaque and thick enough to coat back of spoon, about 2 to 4 minutes. Whisk in butter, a few cubes at a time, lemon juice, salt and pepper. Keep warm. Meanwhile, in a large skillet, melt 3 tablespoons butter. Add bacon or ham, fiddleheads and asparagus and lightly sautť while beating eggs in bowl. Slide eggs into skillet and scramble to desired consistency Meanwhile, toast English muffins. Top each with scrambled egg mixture Spoon sauce over egg scramble.



Recipe Summary:
Yield: Serves 6
Comments:



Other recipes by Camellia Inn:
Farmers Casserole Recipe
Orange & Raisin Muffins Recipe
Artichoke Cheese Souffle
Fried Egg Sandwiches
BLT Grilled Cheese
Baked Brie and Tomato Breakfast Strata
ITALIAN BRUNCH ASPARAGUS
FRIED GREEN TOMATO BREAKFAST WRAP
LUCY'S FRIED GREEN TOMATO SAUSAGE BREAKFAST PIE
Healthy Potato, Greens and Cheddar Frittata
Mediterranean Watermelon Salad with Watermelon Vinaigrette
Cacao Nibs Rub on Tri Tip or Skirt Steak
Roasted Mascarpone Peaches




Recipe Provided By:
Camellia Inn
Healdsburg, CA

Detailed Listing | Website

Healdsburg Bed and Breakfast Inns