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- Serving
- 4
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
- 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.
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