Asparagus eggs benedict

Recipe from: 7 January 2016
recipe, breakfast, eggs, asparagus,brunch

Ingredients 10
Servings 4
Time 00:10

Ingredients

  • 2
    Tbs
    butter
  • 20
    mini asparagus spears
  • 1
    Tbs
    white wine vinegar
  • 4
    jumbo eggs
  • 2
    English muffins, halved and toasted
  • HOLLANDAISE SAUCE:
  • 3
    eggs yolks
  • juice of half a lemon
  • 180
    g
    butter, melted
  • sea salt and black pepper
 

Method

00:15
 
Heat the butter in a pan, add the asparagus and cook until soft and slightly brown. Set aside and keep warm.

Fill a medium pot with water until 3/4 full. Add vinegar and heat until simmering. Swirl the water with a spoon until a whirlpool effect is achieved. Crack an egg into a teacup, drop the egg into the water and cook for 3 minutes. Remove and drain on paper towel.

For the hollandaise sauc
e:

In a blender, blitz together the egg yolks and lemon juice, then slowly add the melted butter until the sauce is thick and glossy. Season to taste.

To assemble:

Divide muffin halves between 4 plates, top with asparagus and eggs, and spoon over hollandaise sauce. Sprinkle with black pepper.

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Read more on: breakfast  |  recipe  |  brunch  |  eggs  |  asparagus
 

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