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eggs-benedict-with-asparagus-recipe

Eggs Benedict With Asparagus

A classic brunch dish with a twist of asparagus.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 2 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 4 Eggs
  • 4 slices Canadian Bacon
  • 4 spears Asparagus trimmed
  • 2 English Muffins split and toasted

Hollandaise Sauce

  • 3 Egg Yolks
  • 1 tablespoon Lemon Juice freshly squeezed
  • ½ cup Butter melted
  • 1 pinch Cayenne Pepper
  • to taste Salt

Instructions 

  1. 1. Prepare the hollandaise sauce: In a bowl, whisk egg yolks and lemon juice until thickened. Place over simmering water and slowly add melted butter, whisking constantly. Add cayenne pepper and salt to taste. Keep warm.
  2. 2. Cook the asparagus: In a skillet, cook asparagus in boiling water until tender, about 3-4 minutes. Remove and set aside.
  3. 3. Cook the Canadian bacon: In the same skillet, cook Canadian bacon until browned, about 2-3 minutes per side. Set aside.
  4. 4. Poach the eggs: In a saucepan, bring water to a simmer. Crack eggs into the water and cook until whites are set but yolks are still runny, about 3-4 minutes. Remove with a slotted spoon.
  5. 5. Assemble: Place toasted English muffin halves on plates. Top each with a slice of Canadian bacon, a poached egg, and a few asparagus spears. Spoon hollandaise sauce over the top and serve immediately.

Nutritional Value

Calories: 450kcal | Carbohydrates: 30g | Protein: 20g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 300mg | Sodium: 900mg | Potassium: 400mg | Fiber: 2g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 3mg

Keywords

Brunch
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