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.... Read More
You had us at the chèvre sauce. Goat cheese and Dijon mustard are blended together for an oh-so dreamy, creamy, slightly tangy sauce to drizzle over this vegetarian Benedict served on crusty bread. You add asparagus to this by cutting off the hard ends of about 8 ounces of the green stalks and then cutting them on the bias about 1/8 inch thick. The thin, diagonal slices make this a much more sophisticated Benedict. Make sure to use a thick, country bread like pain eu levain.