French Eggs Benedict
One of my favorite dishes to make for brunch is my Italian Eggs Benedict. So I thought it would be fun to create a French version. When my Husband and I went to France a few years ago, we have several dishes that involved steamed asparagus with eggs on top. It was a combination I had never had, but I fell in love with. So instead of the classic English muffin you’re used to in eggs benedict, I used a croissant. Then top that with brie cheese (obviously), steamed asparagus and prosciutto followed by the poached egg and a classic hollandaise sauce. Serve and watch your guests be immediately transported to France. ***See full step-by-step video of how to make this recipe here!
- 4 croissants (store bought or homemade)
- 8 oz brie cheese, sliced
- 8 slices of prosciutto
- 1 bunch of asparagus, stalks trimmed
- 8 eggs
- 1/4 cup white vinegar
- 4 egg yolks
- 1/2 tbsp lemon juice, freshly squeezed
- 1/2 cup butter, melted
- 1/4 tsp salt
Preheat oven to 375 degrees.
Begin by boiling water in a pot (or egg poaching pan). When close to boiling, add vinegar which will help keep the egg in place for that perfect poach. Carefully pour egg into water. Cook for 3 to 4 minutes until white is set but the yolk is still runny. Use a slotted spoon to remove the egg from the water and onto a paper towel lined plate. Then set eggs aside.
Next, steam the asparagus. Pour a couple inches of water into a large pot and place a steamer basket inside the pot. Bring the water to a boil and then add the asparagus to the basket. Cover the pot with the lid and steam for about 3 to 5 minutes (depending on the thickness of the asparagus). Remove asparagus from pot and set aside.
Meanwhile, place egg yolks into a heat safe bowl and whisk together for a couple minutes. Add the lemon juice vigorously whisk until the mixture has thickened and doubled in size. Then, place the bowl over a saucepan filled with simmering water, ensuring the water is shallow enough that it does not touch the bottom of the bowl. Continue whisking the mixture while slowly adding in the butter. Constantly whisk for several minutes until the mixture is nice and thick. Then remove from heat and set aside. (If the sauce becomes too thick, you can always whisk in a little bit of water to thin in out.)
To toast the croissants, begin by cutting them in half lengthwise. Place on a baking sheet and into the oven for about 4 minutes until just toasted. Remove from the oven and set aside.
Finally, assemble the Eggs Benedict. Top each croissant half with brie cheese, a few asparagus spears, prosciutto and a poached egg. Then pour the hollandaise over the egg and serve.