Open Today:
9am – 5:30pm

Asparagus Eggs Benedict

This spring twist on a classic brunch dish is perfect for Easter.


For the hollandaise sauce
150g butter 
2 egg yolks
1 dessert spoon of Aspall white wine vinegar
Juice of ½ lemon 
Salt and pepper

For the crumpets
250g British asparagus 

4 large eggs 
4 crumpets 
Fresh chives, chopped (optional)


To make the hollandaise, melt the butter in a small sauce pan and skim off any white solids that float to the surface, leave on a low heat. In a heatproof bowl whisk the two eggs yolks and white wine vinegar until smooth. 

Bring a small pan of water to a simmer and sit the bowl containing the egg mixture over the pan to create a bain-marie. Very slowly while continuing to whisk the egg mixture, pour the melted butter in bit by bit. Continue until you have a creamy smooth hollandaise. If the mix starts to get too hot lift the bowl off the heat and continue to whisk. 

Squeeze in the juice of half a lemon and season to taste. To keep warm until ready to serve. 

Bring a shallow wide pan of water to a simmer then add the asparagus to blanch for 2-3 minutes then set aside. 

Crack your 4 eggs into 4 separate ramekins, gently lower each ramekin into the simmering water and tip the egg into the pan. Simmer for 4-5 minutes. Whilst your eggs are cooking toast your crumpets. 

To assemble, divide the toasted crumpets between 4 plates. Top with asparagus, poached egg and a serving of warm hollandaise. If using sprinkle over some chopped chives. 

Recipe courtest of Aspall Cyder & Vinegar