Fine Cooking Magazine - November/December 2020

Servings: 4

This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks and tastes as if it took twice as long.

Ingredients

8 stalks asparagus, trimmed and halved crosswise
1/2 tsp. cider vinegar
4 large eggs
1/4 cup white wine
3 Tbs. fresh lemon juice
1 Tbs. finely chopped shallot
4 oz. unsalted butter, cut into 1/2-inch pieces
1 Tbs. thinly sliced fresh chives
Kosher salt and freshly ground black pepper
2 English muffins, split and toasted

Calories (kcal) : 380
Fat Calories (kcal): 270
Fat (g): 30
Saturated Fat (g): 17
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 8
Cholesterol (mg): 245
Sodium (mg): 500
Carbohydrates (g): 16
Fiber (g): 1
Protein (g): 10

Preparation

Fill a 3-quart saucepan with 2 inches of water and bring to a boil. Boil the asparagus until crisp-tender, 3 to 4 minutes. With a slotted spoon or tongs, transfer to a paper-towel-lined plate.
Add the vinegar to the water, and bring to a simmer. One at a time, crack the eggs into a small bowl and gently slide each egg into the water. Poach until the whites are set, 2 to 3 minutes. With a slotted spoon, remove the eggs from the water in the order they were added and gently blot dry with a paper towel.
In an 8-inch skillet, combine the wine, lemon juice, and shallot. Bring to a simmer over medium-high heat and cook until the liquid has reduced to about 1 Tbs. Turn the heat to low and whisk in the butter a few pieces at a time. It should melt gradually to form a creamy sauce. Stir in the chives. Season to taste with salt and pepper. Top the English muffins with the asparagus, eggs, and sauce. Pass any remaining at the table.

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Ingredient Spotlight

IN THIS RECIPE
Asparagus
IN THIS RECIPE
Cider Vinegar
IN THIS RECIPE
Dry White Wine
FEATURED
Shishito Peppers

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Reviews (2 reviews)

Hig87 | 09/04/2017
My kids and I enjoyed this for brunch this weekend and found it to be absolutely wonderful. Tasting the beurre blanc sauce prior to plating, I was thinking, "Wow! Kinda overboard on the lemon juice." Then I thought, maybe the richness of the yolks will knock it down a little ... and that is exactly how the dish came together. The shallots were notable, complimented by the butter, and then the lemon nicely subdued by the richness of the yolks ... oh yeah, this really comes together in a harmonious goodness. Very yummy and something you should try! Thank you FC!!
jackie2830 | 04/11/2015
Mmmmmm! It's 6:30 AM, we had this for dinner last night and I can still taste the whole meal, but ESPECIALLY the Beurre Blanc! I used sourdough bread toasted, and we had sliced Easter ham-off-the bone, on the side, which I warmed in the oven, to round out a dinner meal. Sooooo good! Did not change a thing.

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