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Brie and asparagus eggs benedict

Preparation: 10 minutes
Cooking: 5 minutes
Rations: 2
Print recipe


  • 2 English muffins
  • 4 eggs
  • 2 egg yolks
  • 1/2 cup of melted butter
  • 170g asparagus, cut in 2
  • 60g Brie cheese, sliced
  • 1 shallot, thinly sliced
  • 2 tbs lemon juice
  • 2 tbs water
  • 3-4 tbs Piri Piri Casa Das Tias sauce


  1. Bring 2 pots of water to a slow boil. Put the eggs in glasses. When the water in one of the pots is simmering, pour one egg at a time and poach for 4 minutes. Remove with a slotted spoon.
  2.  In a bowl, whisk the lemon juice, water and egg yolks together. Place the bowl over the other pot of simmering water and whisk until the mixture becomes foamy and slightly thickened. Remove the bowl from above the pot and add the butter slowly while whisking until the sauce is thickened. Add the Piri Piri sauce. Add salt and pepper to taste.
  3. Blanch the asparagus in the pan of water for 1-2 minutes. Drain. Add salt and pepper to taste. Toast the english muffins. Garnish with a little butter, slices of Brie, asparagus, eggs, the Hollandaise sauce and the shallot. Add pepper. If desired, add chopped herbs or sprouts.

made with:

Medium Piri-Piri Sauce

See product

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June 20, 2024


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