Make eggs Benedict even fancier with a few tender asparagus spears and a slice of pungent, melty brie cheese.

　　

Ingredients

4 servings

　　24 medium- thick asparagus spears

　　2 teaspoons fresh lemon juice

　　Salt

　　8 large farm-fresh eggs

　　Splash of white wine vinegar

　　4 English muffins, split and toasted

　　4 1/2 ounces Brie cheese, cut into thin strips

　　Hollandaise Sauce

　　Freshly cracked black pepper

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.

　　

Step 3

Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.

　　

Step 4

Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagusspears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.

　　

Step 5

Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each ofsalt and pepper. Serve immediately.

　　From Eat Delicious: 125 Recipes for Your Daily Dose of Awesome © 2017 by Dennis Prescott. Reprinted by permission of Morrow Cookbooks, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.