Eggs Benedict with Asparagus and Brie
Eggs Benedict with Asparagus and Brie is a flavorful French French Receipes dish prepared with quality ingredients. Preheat the oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 350°F.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.