Make eggs Benedict even fancier with a few tender asparagus spears and a slice of pungent, melty brie cheese.
Recipe information
Yield
4 servings
Ingredients
24
2
8
4
4
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
Step 3
Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
Step 4
Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
Step 5
Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.
