Brunch Perfection: Eggs Benedict with a Twist



Brunch Perfection: Eggs Benedict with a Twist

Picture this: a lazy Sunday morning, the sun gently streaming through your curtains, and the tantalizing aroma of our Eggs Benedict with a Twist filling your kitchen. This recipe is the epitome of brunch goals – a harmonious marriage of classic flavors and innovative twists.

Ingredients

  • 2 English muffins
  • 4 eggs
  • 8 asparagus spears, blanched
  • 200g smoked salmon
  • 1 tsp white vinegar
  • Hollandaise sauce
  • Chopped chives for garnish
  • Salt and pepper to taste

Instructions

  1. Fill a large saucepan with water and bring to a gentle simmer. Add white vinegar.
  2. Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water and slide the egg into the center. Poach for 3 minutes and remove with a slotted spoon.
  3. Repeat poaching process with the remaining eggs.
  4. To assemble, halve and toast the English muffins. Top each half with blanched asparagus and smoked salmon.
  5. Gently place a poached egg on top of the salmon on each muffin half.
  6. Spoon Hollandaise sauce generously over the eggs.
  7. Sprinkle with chopped chives, salt, and pepper.

Prep time: 15 minutes

Yields: 4 servings

Indulge in brunch perfection with this delightful twist on the classic Eggs Benedict.

Nutrition information: Calories: 380 | Carbohydrates: 25g | Protein: 22g | Fat: 22g

As you savor each bite of this Eggs Benedict with a Twist, the combination of creamy Hollandaise, perfectly poached eggs, and the earthy freshness of asparagus will transport your taste buds to a realm of pure bliss. Whether you’re hosting a brunch gathering or treating yourself to a special morning, this recipe promises to delight and satisfy.

So why wait? Elevate your brunch game with our exceptional twist on a timeless classic. Your taste buds will thank you, and your guests will be begging for seconds.

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Hi! I’m Margaret!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.

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