2 to 4 servings Easy
5.0 2
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Ingredients (18)

For the chèvre sauce:

  • 5 ounces chèvre (fresh goat cheese)
  • 1/4 cup plus 2 tablespoons whole milk
  • 1 tablespoon Dijon mustard
  • Kosher salt
  • Freshly ground black pepper

For the vegetables:

  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 medium leek, quartered lengthwise and thinly sliced crosswise (white and light green parts only)
  • Kosher salt
  • Freshly ground black pepper
  • 8 ounces asparagus, ends trimmed and cut on the bias 1/8 inch thick

For the poached eggs:

  • 8 cups water (2 quarts)
  • 4 teaspoons distilled white vinegar
  • 4 large eggs

To assemble:

  • 4 slices country bread, such as pain au levain
  • Unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons coarsely chopped fresh Italian parsley leaves (optional)


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 chèvre sauce:
  1. 1Fill a large saucepan a quarter of the way full with water and bring it to a simmer over high heat. Remove from the heat and set aside.
  2. 2Place the chèvre, milk, and mustard in a blender and season with salt and pepper. Blend on high speed until smooth and fully incorporated, about 1 minute.
  3. 3To keep the sauce warm, place the blender pitcher directly in the reserved hot water while you cook the vegetables and poach the eggs.

For the vegetables:

  1. 1Heat the butter in a large frying pan over medium heat until foaming. Add the leeks, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the leeks have softened and are just beginning to brown, about 5 minutes.
  2. 2Add the asparagus, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the asparagus is crisp-tender, about 4 minutes. Remove the pan from the heat.

For the poached eggs:

  1. 1Bring the measured water to a simmer in a medium pot over high heat (the water should be at least 2 inches deep). Reduce the heat to low to keep the water at a bare simmer. Stir in the vinegar.
  2. 2Break 1 egg into a small cup or ramekin. Gently slide the egg into the simmering water. Repeat with the remaining 3 eggs, making sure to evenly space them in the water. Cook until the whites are just set, about 3 minutes. Lift the eggs out of the water with a slotted spoon. Place in a bowl of warm water to keep warm.

To assemble:

  1. 1Toast the bread and coat the top of each slice with a thin layer of butter, season with salt and pepper, and place on serving plates. Divide the asparagus-leek mixture over the toast.
  2. 2Using a slotted spoon, remove the eggs from the warm water. Blot any excess water from the underside of the spoon with a paper towel or kitchen towel and slide the eggs onto the asparagus-leek mixture. Top the eggs with the desired amount of chèvre sauce (you may have some left over to serve on the side). If desired, sprinkle parsley over the top, then serve immediately.
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