ASPARAGUS EGGS BENEDICT
Steps:
- Place asparagus in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-4 minutes or until crisp-tender. Set aside., Prepare hollandaise sauce according to package directions. Meanwhile, in a large skillet, bring 2-3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the water, slip the eggs, one at a time, into the water. , Cook, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, lift each egg out of the water., To assemble, place 4 pieces of asparagus on each muffin half; top with a poached egg; sprinkle with cheese. Top each with about 3 tablespoons hollandaise sauce; garnish with paprika. Serve immediately.
Nutrition Facts : Calories 303 calories, Fat 18g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 503mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
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[email protected]I don't recommend this recipe. The asparagus was tough and the hollandaise sauce was bland.
Shahryar Ahmad
[email protected]This recipe was too complicated for me. I ended up making a mess and the dish didn't turn out well.
Sophia Ray
[email protected]I'm not sure what went wrong, but my hollandaise sauce turned out lumpy. Otherwise, the dish was delicious.
Aspyn Cummins
[email protected]This recipe is a keeper. I've made it several times and it's always a hit.
Adam Lyon
[email protected]I love this recipe! It's so easy to follow and the results are always amazing.
Jillian Paterson
[email protected]Wow! This is the best eggs benedict I've ever had. The asparagus and hollandaise sauce were perfect.
Gold Ikemefule
[email protected]This was my first time making eggs benedict and it turned out great! The asparagus was perfectly cooked and the hollandaise sauce was delicious. I will definitely be making this again.
Mohamed abdelnaser
[email protected]I've made eggs benedict many times before, but this recipe takes it to the next level. The asparagus adds a wonderful flavor and texture to the dish, and the hollandaise sauce is simply divine.
hafiz Ahmed Raza
[email protected]I'm not a huge fan of asparagus, but I decided to give this recipe a try and I was pleasantly surprised. The asparagus was tender and flavorful, and the hollandaise sauce was rich and creamy. Overall, a great dish!
Marvin Young
[email protected]The asparagus eggs benedict was a delightful treat. The hollandaise sauce was especially impressive, with its creamy texture and tangy flavor. The asparagus was cooked to perfection and the eggs were poached beautifully.
Star Acosta
[email protected]I followed the recipe exactly and the dish turned out perfectly. The hollandaise sauce was smooth and rich, and the asparagus was cooked just right. A great brunch option!
Sk Sagib
[email protected]Great recipe! The asparagus and eggs benedict turned out amazing. I especially loved the hollandaise sauce, it was so creamy and flavorful. Will definitely make this again.
BA JABBI
[email protected]This recipe was a bit more challenging than I expected, but the results were worth it. The asparagus was crisp and tender, the eggs were perfectly poached, and the hollandaise sauce was creamy and flavorful. I'll definitely be making this again for s
chaima zeaz
[email protected]I tried this recipe for a special brunch and it was a hit! The asparagus was perfectly cooked and the hollandaise sauce was easy to make and delicious. The poached eggs were the star of the show, cooked to perfection with a runny yolk. Highly recomme
Deo Ngetsa
[email protected]Asparagus and eggs benedict, what a match made in heaven! The hollandaise sauce was velvety smooth and rich, perfectly complementing the tender asparagus and poached eggs. The toasted English muffins added a delightful crunch to the dish. Overall, an