It’s Easter long weekend which means sleep-ins (maybe), enough chocolate mini-eggs to set you up until next year, turkey dinners, and a whole lot of family and friends to host for brunch.
I love brunch. Brunch means there is always a little bubbly, which in my opinion, is the best way to start the day. Brunch is also a great time to connect, chat, and relax.
However, if you are the one hosting then brunch can be somewhat stressful. Making sure there is enough food then creating a disaster in your kitchen you have to clean up after can be a bit of a buzzkill. That’s why I absolutely love this recipe. It’s so simple, so delicious, and takes no time at all. There’s a bit of cheating, but hey, we are already likely to be cheating on our diets so c’est la vie.
The recipe requires some puffy pastry. As this can be super time consuming and tricky, we opted to “cheat” with some Pillsbury croissants. Each package is the perfect size for one tart.
Check it out below:
For the Hollandaise Sauce
Melt 1/4 cup of unsalted butter and set aside in a cup. Place egg yolks and lemon juice in a small mixing bowl that is heat resistant. Whisk until doubled in size and light in color.
Place eggs over a pot with hot/rolling boil water (or put in a double boiler if you have one). Make sure the bowl isn’t touching the water. Whisk egg mixture making sure it doesn’t get so hot that the eggs scramble. Slowly pour in melted butter and mix until double in size and texture can coat the back of a spoon. Add a pinch of salt and cayenne and mix well.
Set aside until ready to serve.
For the Tart
Preheat oven to 350 degrees F
On a floured surface, open croissant dough and roll it out to ensure there are no holes. Try to maintain the original shape of the dough. Place on a baking sheet lined with parchment paper.
Take 2 tablespoons of melted butter, and brush the dough lightly. Line the dough with asparagus halves until pastry is entirely covered. Drizzle oil olive over top of asparagus and sprinkle with a pinch or two of salt.
Bake in the oven for 25 minutes or until dough is golden and asparagus is cooked.
For the Eggs
While the tart is cooking, fill a medium sized pot with water and one tablespoon of vinegar. Allow the water to get to a rolling boil.
Crack an egg, one at a time in a small bowl. After you cook the first egg you’ll crack the next into the bowl and repeat the process below.
Stir the boiling water in a circular motion and pour egg into the center. Continue to slowly stir the water until the egg has set.
Cook for approx. 2 minutes or until eggs are medium soft. Use a slotted spoon and transfer to a plate.
Continue with remaining eggs.
Give hollandaise a mix and heat on low on the stove until reheated. If the sauce is too thick, add a tablespoon of water at a time until it comes back to desired consistency.
Remove tart from the oven and place eggs evenly on top of the tart. Drizzle hollandaise over top and garnish with crumbled goat cheese.
Cut into slices and serve.