Quinoa Cakes Topped With Roasted Asparagus, Egg, and “Hollandaise-esque” Sauce

Posted by: EatFree

>> Gluten-Free, Vegetarian

This recipe is a take on the classic Eggs Benedict, except here I replace the English muffin with quinoa and the bacon with asparagus.  For me, the classic dish is a bit too rich and palate-coating so the added veg. factor and bright lemon in the “Hollandaise-esque” sauce makes this dish lighter with just the right amount of richness.  Please see here for the quinoa cake recipe.


  • Asparagus, one bunch
  • 1 tablespoon oil
  • salt and pepper to taste
  • 5 egg yolks
  • 1 tablespoons unsalted organic butter, room temperature
  • 1/3 cup white wine
  • 1/2 teaspoon lemon zest
  • juice of half a lemon
  • 1 teaspoon of garlic, finely minced
  • Quinoa cakes
  • 1/3 cup capers


  1. Preheat oven to 350 degrees Fahrenheit.  Toss asparagus with oil, salt, and pepper.  Spread out on two cookie trays and roast for about 15 minutes, or until lightly golden and tender.  Flip over half-way through cooking time.
  2. Meanwhile bring a small pot of water to a simmer.  Whisk together egg yolks, butter, white wine, lemon zest, lemon juice,garlic, salt, and pepper until smooth and slightly increased in volume.  Place bowl over simmering water (making sure bottom of bowl does not touch the water) and keep whisking constantly and vigorously until sauce has increased in volume and has gotten thicker ( I call this a “Hollandaise-esque” sauce because the traditional version can use up to 1 stick of butter for this number of eggs).  Set aside.
  3. Prepare eggs in your preferred way (sunny-side up, omelette, etc.)  Top quinoa cake with egg, asparagus, some sauce, and sprinkle capers over, and enjoy!
This entry was posted on Thursday, February 16th, 2012 at 2:19 pm and is filed under Gluten-Free, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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