Eggs under Aged Cheddar and Garlic Cream Sauce
An easy take on a hollandaise with no double pan needed! This sauce gives a rich taste to make even the most basic breakfast stand out!
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!