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Start by blanching the asparagus in simmering water for 3-5 minutes until just-tender but still bright green. Remove from the water and place in ice cold water to shock them and to stop the cooking.
To prepare the sandwich, snap off the tough ends of the asparagus. Cook the asparagus in boiling water for 3 minutes. Drain and plunge asparagus into ice water; drain. Add some water to a large skillet, filling 2/3 full, and bring to a boil. Reduce heat the heat to a simmer. Break 1 egg into each of 6 (6-ounce) custard cups coated with cooking ...
To prepare the hollandaise, place the butter in a small saucepan over medium-low heat and cook for 5 minutes or until completely melted. Carefully skim the solids off of the top with a spoon ...
Sauce hollandaise is French for "Hollandic sauce". [note 1] The first documented recipe is from 1651 in La Varenne's Le Cuisinier François [7] for "asparagus with fragrant sauce": [8] make a sauce with some good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle [8]
Eggs Blanchard – substitutes béchamel sauce in place of Hollandaise. [15] Eggs Chesapeake (crab eggs Benedict, crab cakes Benedict) – substitutes a Maryland blue crab cake in place of Canadian bacon. [16] [17] Eggs Cochon served at New Orleans restaurant Crab and asparagus eggs benedict, served in Maine
These egg Benedict rolls transform one of our favorite brunch dishes into a sharable and crowd-pleasing roll form with pizza dough.
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related to: hollandaise asparagus eggs benedict recipe- 150 W Sycamore St, Columbus, OH · Directions · (614) 340-7979