Eggs Benedict with Asparagus and Brie

Ingredients for Eggs Benedict with Asparagus and Brie

• 24 medium- thick asparagus spears

• 2 teaspoons fresh lemon juice

• Salt

• 8 large farm-fresh eggs

• Splash of white wine vinegar

• 4 English muffins, split and toasted

• 130g Brie cheese, cut into thin strips

• Hollandaise Sauce

• Freshly cracked black pepper

How to make Eggs Benedict with Asparagus and Brie

Preheat the oven to 177°C.

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.

Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.