Eggs benedict with asparagus recipe

Eggs Benedict with Asparagus
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Creamy, rich Eggs Benedict–there’s a reason it’s on nearly every breakfast menu in existence. Try it out at home–we’ll bet you can best your local diner.
Ready in: 30 mins
Ingredients
Serves: 4
- 1 pound asparagus, trimmed
- 4 ounces Canadian bacon
- 2 tablespoons butter
- 1 tablespoon flour
- 1/2 cup chicken broth
- 4 eggs
- 2 egg yolks
- 1 tablespoon lemon juice
- Salt and pepper
- 1/2 tablespoon white vinegar
- 2 English muffins, split
Preparation method
Prep: 10 mins | Cook: 20 mins
1. Pour 1 inch of water into a skillet and sprinkle with salt. Place over high heat. When water boils, add asparagus. Cook for about 4 minutes, until tender but not limp. Drain and wrap in foil.
2. Set skillet back on medium heat. Cook bacon in the skillet until crispy and browned on both sides, about 4 minutes; wrap in foil and set aside with the asparagus.
3. Make the sauce: place butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then add broth. Cook, continuing to whisk, until broth boils; let the liquid boil for 1 minute, then turn off the heat.
4. Add egg yolks, stirring well, and the lemon juice. Sprinkle with salt and pepper to taste.
5. Pour 1 inch of water into the skillet again and add the vinegar. Bring to a simmering boil. Crack eggs into a teacup, one at a time, and gently slip into the water; cook for 4 minutes, until whites are set.
6. While eggs are cooking, toast the English muffins. Top each half with Canadian bacon, asparagus, an egg, and some of the lemon sauce. Serve.
Reference: Eggs benedict with asparagus recipe
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