Introduction: White Cheddar Asparagus Eggs Benedict

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After seeing scoochmaroo's gorgeous Cheddar Bay Eggs Benedict, I knew exactly what I had to make for brunch. With a few alterations to suit dietary and flavor preferences (and based on what was in the fridge), this gorgeous dish came together in no time and tasted amazing!

Step 1: You'll Need. . .

  • 1 1/2 cup flour
  • 1 tablespoon sugar
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon Old Bay seasoning
  • 1 teaspoon baking soda
  • 6 tablespoons butter, cubed
  • 1/2 cup buttermilk
  • 1/2 cup shredded white cheddar cheese
For Topping
  • 1 tablespoon butter, melted
  • Large pinch of dried parsley
  • Pinch of garlic salt
  • Mixing bowl
  • Measuring cups and spoons
  • Muffin tin
  • Pastry brush (to brush tops with butter after baking)

Microwave Mustard Hollandaise
  • 1 tablespoon shallot, chopped
  • 1 tablespoon white wine vinegar
  • 3 tablespoons white wine
  • 1 1/2 tablespoon coarse mustard
  • 2 egg yolks
  • 4 ounces butter, melted
  • pepper to taste
  • Two medium mixing bowls
  • Whisk
  • Microwave

Poached Eggs
  • 2 medium eggs
  • Salt and pepper
  • Cooking spray
  • Pot of simmering water
  • Plastic wrap
  • Small dish or ramekin
  • Bread ties, rubber bands, something similar

  • About 7 spears of asparagus, steamed
  • 1 medium tomato, sliced

Step 2: Biscuit Base

I didn't have Bisquick on hand, so I opted to make some additions to my favorite biscuit recipe.
  1. Preheat oven to 425 degrees Fahrenheit
  2. Mix flour, sugar, garlic salt, baking soda, and Old Bay seasoning together gently with your fingertips
  3. Add cubed butter and mix until combined. It will look crumbly when you've mixed enough
  4. Add buttermilk and grated cheese and mix to combine (be careful not to over mix)
  5. Portion into the cups of a muffin tin and bake for approximately 13 minutes
  6. Brush the tops with melted butter mixture


Step 3: Microwave Mustard Hollandaise

After recently having the amazing realization that Bearnaise and Hollandaise sauce can be made in the microwave, I decided to make a mustard Hollandaise to add a little acidic zing as well as extra richness to the dish.
  1. Chop shallots and combine with vinegar, wine, mustard, and about a tablespoon of butter in a microwave safe bowl
  2. Microwave on high for 2 1/2 minutes
  3. In a second bowl, heat butter for 45 seconds or until melted
  4. Add egg yolks to vinegar and mustard mixture and mix well
  5. Slowly add melted butter and mix well
  6. Season with pepper to taste


Step 4: Poached Eggs

Poached eggs can be a little messy to make, but there's no reason to be afraid of them when using this awesome method.
  1. Bring a pot of water to a light simmer
  2. Line a small ramekin with plastic wrap
  3. Spray lightly with cooking spray
  4. Crack an egg into the plastic wrap and season with a tiny bit of salt and pepper
  5. Gather the corners of the plastic together and use a bread tie (or similar) to secure
  6. Drop the egg bundle into the simmering water for about 3 - 4 minutes
  7. Remove the bundles from the water and carefully unwrap


Step 5: Assembly

  1. Split a biscuit in half and place on a plate
  2. Add few spears of steamed asparagus to each half
  3. Top the asparagus with a poached egg
  4. Spoon a bit of mustard Hollandaise sauce over each egg
  5. Serve with a little sliced tomato on the side (or top with a little chopped tomato if you prefer)
  6. Enjoy!