With a tangy, creamy sauce that comes together in about a minute, this recipe is perfect for folks looking for a fast and easy twist on a classic Eggs Benedict. Blend goat cheese, Dijon mustard, and milk for the sauce, then sauté asparagus and leeks until tender. Spoon the vegetables over buttered slices of crusty bread, top with poached eggs, and drizzle with the chèvre sauce for a rustic vegetarian Benedict for breakfast. Or add some roasted potatoes for a satisfying take on breakfast-for-dinner.
This recipe was featured as part of our 4 Takes on Eggs Benedict for Mother’s Day Brunch.
For the vegetables:
For the poached eggs: