How to Cook Egg Benedict with Aspagaragus

Serves: 2-4

Preparation time: 10 mins

Cooking time: 20 mins

Ingredients needed to make Egg Benedict with Aspagaragus:

For the poached eggs:

• 4 large eggs
• 4 tsp distilled white vinegar
• 8 cups water

For the vegetables:

• 8 oz asparagus, ends trimmed and chopped into 1/8’’ thick slices
• 1 medium leek, quartered longitudinally and finely sliced crosswise
• 2 tbsp unsalted butter
• Kosher salt and freshly ground black pepper

For the chevre sauce:

• 5 oz chevre or fresh goats’ cheese
• 1 tbsp Dijon mustard
• ¼ cup + 2 tbsp whole milk
• Kosher salt and freshly ground black pepper

For assemble:

• 2 tsp fresh Italian parsley leaves, coarsely chopped
• 4 country bread slices
• Kosher salt and freshly ground black pepper to taste
• Unsalted butter, as required

Cooking instructions for Egg Benedict with Aspagaragus:

• To make the sauce, pour enough water into a large saucepan to fill ¼ of it and heat it over high flame until it starts shimmering; turn off the heat and keep aside.
• Pour the milk into a blender along with chevre, mustard as well as a dash of seasonings and pulse at high speed for a minute or until they blend thoroughly into a smooth sauce.
• Pour the sauce in a bowl and place it onto a larger bowl.
• Fill the larger bowl with the hot water and keep the sauce warm until the egg benedict as well as veggies are ready.
• To cook the vegetables, melt butter in a large skillet over moderate heat until it foams.
• Throw in the leeks, along a dash each of salt plus ground black pepper and sauté for about 5 minutes or until the leeks soften and begins to caramelize.
• Stir in the asparagus with more seasonings if necessary and sauté further, stirring often, until the asparagus turns soft without losing its crispness; this should take about 4 minutes.
• Turn off the heat and set the sautéed veggies aside until necessary.
• To poach the eggs, fill a large pot with the measured water and bring it to a simmer over high flame.
• Lower the heat and bring it down to a simmer over slow flame.
• Add a splash of vinegar into it and stir to mix well.
• Crack an egg into a small ramekin and slide it carefully into the simmering water.
• Add rest of the eggs into the water similarly, so that they are positioned spaced apart.
• Cook for about 3 minutes or until the whites are just set and drain them out into a bowl of warm water, using a slotted spoon; keep warm.
• To assemble, toast the bread slices in a hot griddle pan and spread a small knob of butter onto each slice.
• Sprinkle a dash of ground black pepper over each bread slice and spoon small portions of the sautéed veggie mixture on top of each such slice.
• Drain the poached eggs with the help of a slotted spoon and dab the base of the eggs with a  paper towel to get rid of any moisture.
• Place one egg onto each veggie-topped bread and drizzle the chevre sauce on top generously.
• Sprinkle chopped parsley on top of each serving to garnish and serve right away.

Image credit: Wikimedia Commons