Asparagus eggs benedict
A luxurious feast for breakfast or brunch.
|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|
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.
Divide muffin halves between 4 plates, top with asparagus and eggs, and spoon over hollandaise sauce. Sprinkle with black pepper.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.