Eggs Benedict With Asparagus And Brie – a delicious recipe with lemon juice, Salt, eggs, white wine vinegar, muffins, cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["Preheat the oven to 350u00b0F.", "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
2
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
3
salt and pepper. Serve immediately."]
535
kcal
Calories
31
g
Fat
27
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 24 medium- thick asparagus spears, 2 teaspoons fresh lemon juice, Salt, 8 large farm-fresh eggs, and more.
Yes, Eggs Benedict With Asparagus And Brie falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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