Eggs Benedict with Asparagus

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This delicious recipe for Eggs Benedict with asparagus is the perfect way to start your day off right. The combination of perfectly poached eggs, crispy asparagus spears, and creamy hollandaise sauce creates a breakfast dish that is both satisfying and indulgent. The asparagus adds a fresh and vibrant touch to this classic dish, making it a wonderful option for springtime brunches. Whether you're hosting a special occasion or simply want to treat yourself, this recipe is sure to impress.

Keywords: eggs benedict, asparagus, recipe, breakfast, hollandaise sauce

Eggs benedict with asparagus recipe details

Eggs benedict with asparagus recipe, recipe Rating: 4.6
Number of votes:110

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.