TasteToronto | Asparagus Bacon Eggs Benedict

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Asparagus Bacon Eggs Benedict

Easy

Asparagus Bacon Eggs Benedict

Nadia Boachie

Nadia Boachie

Asparagus Bacon Eggs Benedict

Method

Hollandaise Sauce 2 Steps

  • Step 1

    In a bowl, off the heat, whisk together the lemon juice, mustard, egg yolks, paprika and salt. Place bowl over pot of simmering water (making sure bottom of bowl is not touching water) and whisk until the texture becomes thick and frothy. Do not overcook the mixture so as not to scramble the egg yolks.

  • Step 2

    Remove bowl from pot. Off the heat, drizzle in the melted butter, whisking constantly. Season with salt and pepper. Cover with plastic wrap directly on the surface of the sauce. Keep warm.

Poached Eggs 2 Steps

  • Step 1

    In a pot of boiling water, pour in the white vinegar. Break the eggs into small ramekins (i.e. one egg in one small bowl at a time).

  • Step 2

    Take a spoon and swirl water until a vortex forms. Slowly pour eggs one at a time into the simmering water, in the middle of the vortex. Poach for 3 minutes or until the desired doneness. Normally, the yolk should be runny and the white cooked but still wobbly. Drain the eggs on a plate lined with paper towels. 

Assembly 4 Steps

  • Step 1

    In non-stick skillet, cook the bacon (starting from a cold pan) until desired level of crispiness. Remove onto a paper towel-lined plate.

  • Step 2

    Pour away fat and sauté asparagus in same pan bacon was cooked. Season with salt and pepper. You may not have to add that much salt because of residual salt from cooking the bacon.

  • Step 3

    Toast the English muffins.

  • Step 4

    To serve, place bacon and asparagus on top of toasted English muffin. Add poached egg on top and spoon hollandaise sauce over egg. Garnish with any herbs you may have on hand, chives or parsley. You can serve with breakfast sides of your choice like a salad or roasted potatoes.

Tags:

Cooking At Home

Toronto Recipes

Asparagus Bacon Eggs Benedict

Easy

Asparagus Bacon Eggs Benedict

Nadia Boachie

Nadia Boachie

Asparagus Bacon Eggs Benedict

Yields:

Serves 2

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 31 mins

4.5

Rate This Recipe

French

Breakfast & Brunch

Ingredients

Hollandaise Sauce

  • 1 teaspoon Dijon mustard

  • 1 tablespoon (15 ml) lemon juice 

  • 3 egg yolks

  • Pinch of paprika

  • 1/2 cup unsalted butter, melted

  • Pinch of salt 

Asparagus Bacon Eggs Benedict

  • 1 tablespoon (15 ml) white vinegar, apple cider vinegar or white wine vinegar

  • 4 fresh eggs

  • 1/2 pack to 1 pack of bacon

  • 2 tablespoons salted or unsalted butter

  • 2 English muffins, halved

  • Small bunch of asparagus (5-7 spears with ends cut off) 

Send list of ingredients to myself

Method

Hollandaise Sauce 2 Steps

  • Step 1

    In a bowl, off the heat, whisk together the lemon juice, mustard, egg yolks, paprika and salt. Place bowl over pot of simmering water (making sure bottom of bowl is not touching water) and whisk until the texture becomes thick and frothy. Do not overcook the mixture so as not to scramble the egg yolks.

  • Step 2

    Remove bowl from pot. Off the heat, drizzle in the melted butter, whisking constantly. Season with salt and pepper. Cover with plastic wrap directly on the surface of the sauce. Keep warm.

Poached Eggs 2 Steps

  • Step 1

    In a pot of boiling water, pour in the white vinegar. Break the eggs into small ramekins (i.e. one egg in one small bowl at a time).

  • Step 2

    Take a spoon and swirl water until a vortex forms. Slowly pour eggs one at a time into the simmering water, in the middle of the vortex. Poach for 3 minutes or until the desired doneness. Normally, the yolk should be runny and the white cooked but still wobbly. Drain the eggs on a plate lined with paper towels. 

Assembly 4 Steps

  • Step 1

    In non-stick skillet, cook the bacon (starting from a cold pan) until desired level of crispiness. Remove onto a paper towel-lined plate.

  • Step 2

    Pour away fat and sauté asparagus in same pan bacon was cooked. Season with salt and pepper. You may not have to add that much salt because of residual salt from cooking the bacon.

  • Step 3

    Toast the English muffins.

  • Step 4

    To serve, place bacon and asparagus on top of toasted English muffin. Add poached egg on top and spoon hollandaise sauce over egg. Garnish with any herbs you may have on hand, chives or parsley. You can serve with breakfast sides of your choice like a salad or roasted potatoes.

Tags:

Cooking At Home

Toronto Recipes

Asparagus Bacon Eggs Benedict