Eggs Benedict with Asparagus

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♼ Recipe origin is unknown. Eggs benedict with asparagus recipe, recipe Rating: 4.5
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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.