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Eggs Benedict

Eggs Benedict

By Morrisons
Published on 19 February 2020
The classic breakfast recipe gets a fresh twist with asparagus.
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Time and servings

20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time

Ingredients

  • 2 toasting muffins
  • 4 free range eggs
  • 4 rashers of back bacon
  • 1 jar of hollandaise sauce
  • 350 g of asparagus
  • 3 tbsp of white wine vinegar

Method

  1. Step 1

    Split the muffins, toast them and warm some plates.

  2. Step 2

    Trim the ends of the asparagus stalks.

  3. Step 3

    Pre heat your grill and cook the bacon, then keep warm.

  4. Step 4

    Bring 2 deep saucepans of water to the boil. Add the vinegar to one of the pans.

  5. Step 5

    Break the eggs into 4 separate coffee cups or ramekins.

  6. Step 6

    Add the eggs to the pan of boiling water with vinegar. The eggs will drop to the bottom and then slowly rise back up. Cook for 3-4 mins and then remove with a slotted spoon.

  7. Step 7

    Meanwhile drop the loose spears of asparagus into the second pan of boiling water and cook for 3-5 minutes until just tender. Drain and keep warm.

  8. Step 8

    Heat the hollandaise sauce gently in a pan.

  9. Step 9

    Spread a small amount of sauce on each muffin, divide the asparagus between the 4 muffins, then a rasher of bacon, then top with an egg. Spoon over the remaining hollandaise and finish with a twist of freshly ground black pepper.