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  • Prep
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  • Total
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  • Servings
    4

Blue Cheese Brunch Benedict

Ingredients

  • 3/4 cup Treasure Cave® Crumbled Blue Cheese, divided
  • 1 tablespoon prepared horseradish 1
  • package Hollandaise sauce mix, prepared as directed
  • 1 tablespoon butter
  • 16 stalks asparagus, cut into thirds
  • 1 cup roasted red peppers, cut into strips
  • 4 English muffins, split and toasted
  • 8 rare roast beef slices
  • 8 eggs, poached or over-easy 

    Directions

    1. Stir 1/2 cup of the Treasure Cave® Crumbled Blue Cheese and horseradish into the prepared hollandaise. Keep the mixture warm and set it aside. 
    2. In a medium skillet, heat the butter over medium-high heat. Sauté the asparagus for 3 minutes. Then, add the peppers and continue to sauté until the asparagus is crisp-tender, 2–3 minutes more. Set them aside. 
    3. To assemble, place two muffin halves on each of four plates. Divide the asparagus and peppers evenly over the muffin halves. Top with a slice of roast beef and 1 egg. Spoon the Treasure Cave® Crumbled Blue Cheese hollandaise over each benedict. Then, sprinkle each evenly with the remaining 1/4 cup of Treasure Cave® Crumbled Blue Cheese. 

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