Asparagus eggs benedict

4 servings Prep: 10 mins, Cooking: 15 mins

A luxurious feast for breakfast or brunch.

By Food24 May 04 2015
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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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