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.
- 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
- Fill a large saucepan with water and bring to a gentle simmer. Add white vinegar.
- 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.
- Repeat poaching process with the remaining eggs.
- To assemble, halve and toast the English muffins. Top each half with blanched asparagus and smoked salmon.
- Gently place a poached egg on top of the salmon on each muffin half.
- Spoon Hollandaise sauce generously over the eggs.
- 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.