Breakfast for Dinner, Ina Garten Style

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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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Meanwhile, I added 1 ½ tablespoons butter to the sauté pan. When the butter stopped bubbling, I added the cracked eggs.  Ina says not to flip them over—and cook until the whites are done and the yolks are runny—but I am very OCD about eggs.  (This one time I got salmonella from eggs… long story.) Needless to say, I flipped mine over and made sure they were good and done.


For the Hollandaise sauce, I placed the egg yolks, lemon juice, salt, cayenne pepper, and pepper in a saucepan and whisked together over low heat.  (Hat-tip to Hannah Sternberg for showing me how to separate the white from the yolk without using a yolk separator tool.)  Then, I slowly added the butter in tablespoons, whisking continuously.

Ina has a different (possibly easier) method for Hollandaise sauce: place the egg yolks, lemon juice, pepper, salt, and cayenne pepper in a blender and blend on low for 15 seconds. Meanwhile, melt the butter in a small saucepan until it is “sizzling hot” (says Ina). While blending on low, slowly add the butter to the mixture in the blender.  Blend for an additional 30 seconds.  Serve.

I assembled my dish by placing the bacon on the asparagus and drizzling the hollandaise sauce over the top. I topped off the meat and veggies with the egg and added salt and pepper to taste. I also added a pinch of cayenne for an extra kick.

This is a great meal when you want something hearty but “no fuss.” I know I’ll be making this recipe again soon.


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