Oscar Eggs Benedictine Recipe

Time30m

Serves2

Served with breakfast potatoes. English muffin, grilled asparagus, poached eggs, bearnaise sauce, topped with blue crab

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Ingredients

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1
Prepare the Asparagus
Preheat the grill or stovetop grill pan over medium heat. Toss the asparagus with olive oil, salt, and black pepper. Grill the asparagus for 5-7 minutes until tender and slightly charred. Set aside.
2
Poach the Eggs
In a pot, bring water to a gentle simmer and add a splash of vinegar. Crack the eggs into individual cups and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
3
Toast the English Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.
4
Assemble the Dish
Place a toasted English muffin half on each plate. Top with grilled asparagus, a poached egg, and a generous drizzle of bearnaise sauce. Finally, heap the blue crab meat on top of each egg.
5
Serve
Serve immediately with breakfast potatoes on the side.