Egg Crepe with Asparagus & Béarnaise Sauce

This really perks up the boredom of the same old breakfast, and it is so pretty. You could smear chèvre on the wrap instead of the Simple Béarnaise Sauce if you prefer. Try switching up the veggies as well.

Ingredients:

• 6 asparagus spears
• 2 eggs
• Herbamare and pepper, to taste
• 1 tsp. butter
• Bearnaise Sauce (recipe below) 

Method:

1. Snap or chop the tough ends off the asparagus and steam the long spears until al dente. Whisk the eggs in a bowl with Herbamare and pepper.
2. In a medium skillet, melt the butter over medium heat. When it has all melted, pour the excess butter into the egg mixture and whisk together. Pour the egg mixture into the hot pan. Let it sit a minute and then loosen the edges with a spatula. When the top has set, flip the crêpe. Remove from heat.
3. Place the steamed asparagus in the centre of the egg crêpe and top with the Simple Béarnaise Sauce. Roll up and enjoy!

Serves 1

Simple Béarnaise Sauce 

This creamy, delicious sauce works with recipes such as the Egg Crêpe with Asparagus and Béarnaise Sauce (page 29) or the Grilled Steaks with Simple Béarnaise Sauce (page 142). It’s delicious and so creamy—once you try it, you won’t want to serve your steak with anything else. 

Ingredients:

• 2 Tbsp fresh tarragon (1 tsp. dried)
• 1 Tbsp green onion tops, very finely sliced
• ½ cup white wine vinegar
• 3 egg yolks
• ½ tsp. Herbamare
• ¾ cup butter

Method:

1. Place the tarragon, green onion tops, and vinegar in a small saucepan. Boil until the mixture has reduced by half. Let cool.
2. In the bowl of your blender, place the egg yolks. Add the Herbamare and the cooled reduced tarragon mixture and blend. Let sit in the blender.
3. While the steaks are tenting, place the butter in a small saucepan and melt. Turn on the blender and, while it is running, add the hot butter to the egg mixture through the hole in the top of the blender. Turn off the blender as soon as the mixture is thick. Pour into a gravy boat or pretty dish.

Serves 8 to 10

These recipes are from the Grain-Free Goodness Cookbook, by Sandy Pomeroy (Egg Crepe p. 29 & Béarnaise Sauce p. 143)