Wednesday, March 20, 2013


Simple perfection for an Easter brunch!

Eggs Benedict


  • 2 bunches asparagus, trimmed
  • rashers of bacon
  • tablespoons butter
  • tablespoon flour
  • 1/2 cup chicken broth/stock
  • large eggs, plus 2 large egg yolks
  • tablespoon fresh lemon juice
  • Salt and pepper
  •  English muffins, split and toasted


  1. Preheat the oven to 150 degrees . Fill a large, deep pan with enough salted water to reach a depth of 2-3cm and bring to a boil. Add the asparagus and cook until crisp-tender, 3 to 4 minutes; drain. Reserve the pan.
  2. Heat the reserved pan over medium heat. Add the bacon and cook, turning, until browned, about 3 minutes. Transfer the bacon and the asparagus to an ovenproof dish and place in the oven to keep warm; reserve the pan.
  3. In a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring, for 1 minute. Slowly whisk in the chicken broth/stock and bring to a boil. Cook, whisking, for 1 minute. Remove from the heat, then whisk in the 2 egg yolks, 1 at a time. Stir in the lemon juice and season with salt and pepper. Strain the sauce into a bowl.
  4. Fill the reserved pan with enough water to reach a depth of 2-3cm and bring to a boil. Crack the 4 whole eggs into the pan and poach for 2 minutes for soft-set.
  5. Place an English muffin half on each of 4 plates. Divide the bacon among the muffins and top each with asparagus, a poached egg and some sauce. Season with pepper.


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The Boutique Markets Team