Name: Asparagus eggs benedict
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2 Tbs butter; 20 asparagus; 1 Tbs vinegar white wine; 4 eggs jumbo; 2 english muffins halved, toasted; 3 eggs yolks only; lemon halved, juice only; 180 g butter melted; sea salt and freshly ground black pepper

Recipe Disclaimer

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Ingredients (9)

2 Tbs	butter
20	asparagus
1 Tbs	vinegar — white wine
4	eggs — jumbo
2	english muffins — halved, toasted

HOLLANDAISE SAUCE:

3	eggs — yolks only
	lemon — halved, juice only
180 g	butter — melted
	sea salt and freshly ground black pepper

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Method:

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 sauce:

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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