Eggs under Aged Cheddar and Garlic Cream Sauce
Luxurious taste does not have to mean sacrificing time! This great hack on a hollandaise sauce eliminates the need for the egg, making this a much easier sauce to whip together that brings more flavor!
Ain’t nobody got time for that! When I started this blog, I never promised to be a skilled chef-creative, maybe, but not fine technique. If you are anything like me, given the choice of standing over a double pan fighting an egg not to break, hitting snooze, reading another chapter of a book, or taking a few more minutes in the shower…the kitchen hits pretty low on the list, am I right?! That being said, I am not about to sacrifice a delicious breakfast to start my day! This recipe fumbled together as a combination of the night before alfredo ingredients and whatever cheese happened to be in my fridge, and….well…a lot of prayer :-). It came together easily as the eggs and asparagus cooked, and I will never turn back to a hollandaise!
Age is beauty. A real key here is the type of cheese, in my opinion. I’ve made a lot of cheese sauces, and while there are many variations that are quite good, using an aged or at least extra sharp variety gives more of a bite to the sauce that sets this apart. A neutral cheese sauce would be nice but reminiscent of any greasy spoon that you find yourself reaching for the sticky salt and pepper shakers immediately (don’t get me wrong-they usually have the best food, but can be bland). The almost smoky flavor the aging gives, or might I say depth, brings this from a good cheesy breakfast to a flavorful treat. And that yolk! If you are missing hollandaise, a tangy sauce over a sunny side up egg… the only thing you’ll be missing is a second helping.
Looking for other breakfast ideas? Check out lots of delicious ideas here!
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Eggs under Aged Cheddar and Garlic Cream Sauce
Equipment
- Kitchen knife
- Skillet
- Saucepan
Ingredients
- 1 bunch Asparagus
- 2-4 fresh Eggs
- 1/4 cup Heavy Whipping Cream
- 2 tsp Butter
- 1 tbsp Olive Oil
- 1 clove Garlic
- 2" cube Aged Cheese I used a cheddar
- Salt and Pepper to taste
Instructions
- In saucepan, warm butter and add minced garlic. Allow to cook until fragrant but not browned.
- Add in cream a little at a time. Allow to come to a soft simmer.
- Breaking up cheese, fold in bit by bit, stirring constantly. Once melted in, lower heat and let cook down. Salt and pepper to taste.
- In skillet, add olive oil and asparagus. Cook until mostly tender and push to the side or remove from pan.
- Leaving some of the oil in the pan, cook eggs to your liking (I always like to throw a splash of water and lid on to allow a steam, keeping the bottom from getting too crispy). Plate eggs over asparagus and serve with a generous drizzle of cream sauce! Top with a little paprika or cayenne for added presentation.When I made this dish, I roasted onions and radishes on the side as a 'breakfast potato', and it was great to use any leftover cheese sauce to top!
