Asparagus Eggs Benedict

Name: Asparagus Eggs Benedict
Yield: 10
Ingredients: 1.0l KNORR Hollandaise Sauce Gluten Free 1L; 0.0 ½ Chives bunch, roughly chopped; 0.0 ½ Dill bunch, roughly chopped; 20.0x Eggs; 20.0ml Extra virgin olive oil; 250.0g Baby rocket; 5.0x Asparagus bunches, trimmed; 10.0x English muffins, halved; 0.0n/a Lemon wedges, to serve

Make the most of asparagus when its in season with this fresh, spring benny complimented with fragrant dill and chives in the hollandaise sauce. If preferred, substitute with herbs such as parsley, basil, tarragon or chervil.

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Chive Dill Hollandaise

KNORR Hollandaise Sauce Gluten Free 1L 1.0 l
KNORR Hollandaise Sauce Gluten Free 1L
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½ Chives bunch, roughly chopped
½ Dill bunch, roughly chopped

Eggs

Eggs 20.0 x

Other Ingredients

Extra virgin olive oil 20.0 ml
Baby rocket 250.0 g
Asparagus bunches, trimmed 5.0 x

To Serve

English muffins, halved 10.0 x
Lemon wedges, to serve

Cafe/Takeaway

Australian

Casual Dining

Eggs Benedict

Eggs

Breakfast & Brunch

Other European

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Preparation

Chive Dill Hollandaise
- Gently warm KNORR Hollandaise Sauce GF in a pan, add chives and dill and stir until well-combined and warmed through. Cover and keep warm.
Eggs
- Add a little vinegar to a pan of simmering water, around 5 cm deep. Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop the eggs. Poach for around 3 minutes for a traditional runny yolk. Remove and keep warm.
Other Ingredients
- Heat half the oil on a chargrill or in a pan. Season asparagus spears and cook until tender. Keep warm.
- Wilt baby rocket in remaining oil.
To Serve
- Toast muffin halves and place on serving plates. Top with wilted rocket, asparagus spears and two eggs. Spoon over the chive dill hollandaise and serve with lemon wedges.