Eggs Benedict with Asparagus (20 Minutes)

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Eggs Benedict is a decadent dish often served at upscale restaurants for brunch or lunch. I’ve started making this dish with a side of roasted veggies for dinner and honestly, I’m never looking back. The combination of creamy eggs, savory bacon, velvety hollandaise sauce, and tender asparagus creates a delightful balance of flavors and textures that’s perfect for any time of day. Let’s get started!

Ingredients

Units Scale
  • 4 large eggs
  • 2 English muffins, split and toasted
  • 8 asparagus spears, trimmed
  • 4 slices Canadian bacon
  • 1 TBS of extra virgin olive oil

For the Hollandaise:

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • Salt and pepper, to taste
  • Cayenne pepper, for garnish (optional)
  • Fresh chives, chopped, for garnish (optional)

Instructions

  1. Fill a large saucepan with water and bring it to a gentle simmer over medium heat.
  2. In a separate skillet, add a splash of extra virgin olive oil and sauté the asparagus until tender. Remove from heat and set aside.
  3. In the saucepan with simmering water, carefully crack the eggs one at a time and poach them for 3-4 minutes until the whites are set but the yolks are still runny. Remove the poached eggs with a slotted spoon and place them on a plate lined with a paper towel to absorb any excess water.
  4. While the eggs are poaching, heat a non-stick skillet over medium heat and cook the Canadian bacon slices for about 2 minutes on each side until lightly browned.
  5. To make the hollandaise sauce, whisk together the egg yolks and lemon juice in a heatproof bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
  6. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Season with salt and pepper to taste.
  7. To assemble, place the toasted English muffin halves on serving plates. Top each half with a slice of Canadian bacon then carefully place a poached egg on each muffin half.
  8. Drizzle the hollandaise sauce generously over the eggs benedict. Garnish with a sprinkle of cayenne pepper and chopped fresh chives, if desired.
  9. Serve with the asparagus and enjoy!

Notes

To achieve perfectly poached eggs, use a gentle simmer and add a splash of vinegar to the poaching water. Additionally, keep an eye on the hollandaise sauce to avoid overheating or curdling. If the sauce becomes too thick, whisk in a teaspoon of warm water to thin it out. Feel free to customize your Eggs Benedict by adding other toppings such as smoked salmon or sautéed spinach. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/eggs-benedict-with-asparagus-20-minutes/