Asparagus Bacon Eggs Benedict

30 mins Prep Time

31 mins Cook Time

Written By

Nadia Boachie

If you are looking to impress friends and family, try making this delicious and surprisingly easy eggs Benedict! Hollandaise sauce seems challenging to make but fear not. Many people don't know the ingredients that go into it and those that do may be intimidated by the number of ways hollandaise can go wrong. Despite that fear, it is worth trying! Poaching eggs can be another challenge but it is also easier than it looks! There are numerous videos to help out with poaching if you are finding it a little tricky. Once you get over those cooking techniques, you are good to go and you'll have a delicious meal at hand. You can serve your eggs Benedict with a side salad, potatoes or fruit, and you'll be surprised how easy it is to achieve restaurant-quality brunch at home!

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!

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)

Directions

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.