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Breakfast for Dinner, Ina Garten Style

Imitating Ina: Day Nine.

by
Becky Graebner

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February 27, 2014 - 12:30 pm
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Breakfast for dinner is one of the best dinners a person can have. I made Ina Garten’s roasted asparagus and prosciutto with homemade Hollandaise sauce for dinner this week. Good ole’ eggs, meat, and veggies!

1 lb. fresh asparagus

6 large slices of prosciutto (or bacon!)

1 ½ tablespoons butter (unsalted)

3 large eggs

olive oil

kosher salt

black pepper

Ina’s Easy Hollandaise Sauce (recipe below)

Ina’s Hollandaise Sauce:

2 large egg yolks (at room temperature)

1 ½ tablespoons lemon juice

¾ teaspoon kosher salt

¼ teaspoon black pepper

6 tablespoons butter (unsalted)

a pinch of cayenne pepper

Let me just start by saying that this is a delicious recipe—and that it might be one of my favorites so far. Now that I got THAT off of my chest, I’ll tell you how to make it.

To begin, I preheated the oven to 400 degrees. I also put a sauté pan on the stove at medium heat.

I snapped the “woody end” off of the stalk of the asparagus and spread them out in a single layer on a sheet pan.  Before placing them in the oven, I drizzled the asparagus with olive oil and dusted them with a pinch of salt and pepper.

Next, I prepped the bacon (I decided to use bacon since it was already in my freezer). I placed the thawed strips onto a baking sheet and placed them in the oven with the asparagus.  I roasted the asparagus for 10 minutes. For the bacon, follow the baking instructions (mine was done in 10 minutes—perfect timing with the asparagus!) If you are using prosciutto, bake for 5 minutes.

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This looks great, but who eats just one egg? I'd eat the whole batch myself.
38 weeks ago
38 weeks ago Link To Comment
Yum
38 weeks ago
38 weeks ago Link To Comment
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