Blue Cheese Brunch Benedict

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Blue Cheese Brunch Benedict
  • Servings

    4
  • Cheese Type

    Blue

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 

  • Servings

    4
  • Cheese Type

    Blue

Directions

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, 23 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. 

 

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