Lemon Orzo Eggs Benedict with Asparagus and Prosciutto

The other day I made chipotle eggs benedict with asparagus and chorizo, and it. was. TERRIBLE! I think if i just ate a spoonful of cayenne powder and washed it down with some melted butter I would have saved myself a lot of time and effort! Then I started brainstorming a little and somehow came up with the GENIUS idea of serving eggs benedict on top of lemon, parmesan orzo. I threw in some asparagus, because it’s seasonal and seems to be the popular thing to do, then a slice of salty prosciutto, because let’s face it… bacon just makes everything taste better! Then topped it with a classic, delicious hollandaise sauce, and it looked a-mazing! I had pretty high expectations for it. Then one bite exceeded all those expectations, as it was one of the best things I have ever put in my mouth! In fact, I would quote bad lip-reading Edward here, and say: “it was my most bestest creation!” So everyone needs to make this recipe, pin it, share it, love it, and eat it everyday because it’s really good for you! Okay, that part’s a lie, but if it was, I would FOR SURE eat this on a daily basis!

Ingredients: (serves 4)
{for the lemon orzo}
2 Tbsp butter
1 cup uncooked orzo
1 cup parmesan cheese
1 14.5oz can chicken broth/stock
salt & pepper
1 tsp lemon juice 

{for the hollandaise: recipe from Tyler Florence}
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
white vinegar
{for the rest} 
1 bunch asparagus
4 slices parma ham, bacon or prosciutto
4 eggs

Melt 2 Tbsp butter in a pan over medium heat. Stir in 1 cup dry orzo, and sauté until lightly browned.
Stir in the chicken stock and bring to the boil. Cover, reduce heat to low and simmer for 15-20 minutes until all the liquid has been absorbed. Stir the parmesan into the cooked orzo, add 1 tsp fresh lemon juice and season to taste with salt and pepper.

In the bowl of an electric mixer, combine the egg yokes and lemon juice and whisk until the mixture is thickened and doubled in volume. Place the mixing bowl over a saucepan containing barely simmering water {the water should not touch the bottom of the bowl}. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Trim off the ends of the asparagus and wrap in damp kitchen towel. Steam for 4 minutes until tender crisp.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.

To assemble: Put 1/2 cup lemon parmesan orzo on a plate, top with a few spears of asparagus, followed by the prosciutto, then gently lay the poached egg on top, and spoon the hollandaise over the whole thing. Sprinkle with a pinch of cayenne.

SONY DSCSONY DSCSONY DSC SONY DSCSONY DSCMy husband went back for seconds (which he never does) then told me: “you need to make this again!” (Which he also never does). So i’m glad I wasn’t the only one who LOVED this recipe! The lemon orzo complimented the eggs benedict SO perfectly, i’ll probably never serve it on an English muffin again. I’m not even kidding! 

Enjoy guys!
<3 Sarah