Toasted brioche slathered with hollandaise, drapped with buttery spears of aspargus and topped with creamy scrambled eggs - if there's a posher way to start the day it has yet to be invented.
Arrange asparagus in medium skillet and cover with water; add salt, if desired. Bring to a boil over high heat. Reduce heat and simmer just until tender, about 5 minutes. Drain and drizzle with melted butter; set aside.
Beat eggs, water and salt and pepper. Melt 2 tablespoons butter in small skillet and cook egg mixture over low heat, stirring frequently, until eggs are set. Stir in heavy cream.
Spread brioche with hollandaise, then top with asparagus and scrambled eggs. Garnish with parsley. Can be accompanied by Maille Fresh Chablis mustard on tap for an extra ‘je ne sais quoi’.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille