Eggs Benedict with Asparagus and Brie
A luxurious twist on classic Eggs Benedict featuring tender asparagus spears and creamy Brie cheese, topped with perfectly poached eggs and rich hollandaise sauce. This elegant breakfast dish serves 4 with two halves per person.
Ingredients
- •24 spears medium- thick asparagus spears
- •2 teaspoons fresh lemon juice
- •1 pinch Salt
- •8 large farm-fresh eggs
- •1 splash white wine vinegar
- •4 whole English muffins
- •4½ ounces Brie cheese
- •8 tablespoons Hollandaise Sauce
- •1 pinch Freshly cracked black pepper
Cooking Instructions
- 1.
Preheat the oven to 350°F.
5 min
- 2.
Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
10 min
- 3.
Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
5 min
- 4.
Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
5 min
- 5.
Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.
3 min
