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Eggs Benedict with Asparagus

Here’s an easy twist on eggs Benedict that’s perfect for brunch, lunch or even dinner.

 

Prep Time: 15 minutes           Total Time: 20 minutes         Serves: 4

Eggs Benedict with Asparagus

Ingredients:

8 eggs

1 tsp white vinegar

1 cup Gehl’s Queso Blanco Sauce

4 croissants, halved and toasted

1/2 lb asparagus, trimmed and steamed

Directions:

Fill saucepan with enough water to come 3 inches up side. Heat until water simmers gently; stir in vinegar. Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.

Meanwhile, microwave Queso Blanco Sauce for 1 to 2 minutes or until warm (do not boil). Top each croissant half with asparagus, poached egg and Queso Blanco Sauce.

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