When I cook breakfast in the spring, I look for recipes that use spring vegetables. One of my favorite spring vegetable is asparagus. Whether you grow some in your own garden or get from the farmers market, asparagus gives a breakfast just a little bit of elegance and a whole lot of taste.
Our innkeepers share two delicious savory recipes that are perfect for you to try this time of year.
Fresh Asparagus Stuffed Croissants
Recipe by White Lace Inn, Sturgeon Bay:
6 Large Baked Croissants
3 Large Eggs
1 ½ Cups Milk
12 Slices Monterey Jack Cheese
12 Steamed Asparagus Tips
½ Cup each- green, yellow & red peppers julienned and steamed
Whisk together eggs and milk. Spray 9 x 13 baking dish with Pam. Slice croissants in half. Lightly dip bottom half in egg and milk mixture and place on prepared pan. Place one slice of cheese on bottom of croissant, then a portion of peppers and asparagus, followed by another slice of cheese. Dip top half of croissant in egg & milk mixture and place over filling. Refrigerate overnight.
Bake at 350 for 30 minutes. Serves 6
Baked Smoked Ham and Asparagus Egg Benedict
Recipe by Westby House Inn, Westby
3 English Muffins, split
5 T. Butter, melted
12 Asparagus spears, (tips plus 2” of spears), blanched 1 minute
1/4 smoked ham, cut in pieces
1 Cup hollandaise sauce, homemade or from a mix
Salt & pepper to taste
Chopped fresh tarragon, to taste
Juice of one lemon
Lemon slices, sprigs tarragon for garnish
Preheat oven to 400 degrees. Put English muffins, cut-side down, in a 9×13-inch dish sprayed with non-stick cooking spray. Pour melted butter over muffins. Top with asparagus and ham. In a bowl, combine eggs and hollandaise sauce. Pour over ingredients in baking dish. Bake for 40 minutes, or until egg mixture is set. Cut squares around English muffin halves. Garnish with lemon slices and tarragon springs to serve. Makes six servings.
You can find more delicious recipes on our recipes page!
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