Natalie’s Eggs Benedict may look fancy and taste fancy, but super easy to make. My days of spending hours in the kitchen are over, I am all about simple delicious foods. Packed full of veg and good fat, this is the perfect breakfast and or brunch. The creamy Basil Lemon aioli sauce is luscious and pairs perfectly with the spicy arugula and steamed asparagus. Please make this, then let me know how much you loved it!
Natalie’s Eggs Benedict
*makes 2 plates
4 Sausage Patties
2 cups arugula
1 bunch asparagus
1 tbls ghee
I usually make the sauce the day before and let set up in the fridge, but not necessary at all. You can whiz this up first and set aside.
Next steam your asaparus for just a minute, remove and rinse with cool water to stop the cooking but not totally chill. Then toss with EVOO and S&P.
Heat a cast iron skillet on medium and cook your sausage patties until browned on each side, then add a splash of broth and let cook until gone. Makes them extra yummy!
Heat skillet to med with ghee and cook eggs until over easy.
Start assembling your plate>Arugula, asparagus, sausage, egg, dizzle the sauce, avocado slices.