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
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.
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.
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.