Classic Asparagus Eggs Benedict
What You Need
- 6 stalks of fresh asparagus, trimmed
- 2 english muffins, toasted
- 4 poached or over easy eggs
- 2 Tbl thinly sliced fresh chives
for Hollandaise:
- 4 egg yolks
- 1 Tbl fresh lemon juice
- 1 stick unsalted butter, melted
Prep Time: 15 min
Cook Time: 15 min
2
Fresh Asparagus
What You Do
In a small skillet, saute the asparagus until tender in a small amount of butter or olive oil, about 5 minutes.
Prepare the hollandaise and right when it is finished poach or fry the eggs. The eggs should have a soft yolk and firm white.
For Hollandaise:
Heat a double broiler or metal bowl over simmering water (don’t let the bowl touch water) on the stove top. Quickly whisk together egg yolks and lemon juice in the double boiler. Continue whisking until the sauce is thick enough to coat the back of the spoon. Reduce heat to low. Drizzle in melted butter, whisking constantly.
Top each toasted english muffin with 3 asparagus spears. Top each half with an egg. Spoon hollandaise sauce on top and sprinkle with fresh chives.
Serve.
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