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Asparagus and Egg Benedict Recipe

American · Main course · 30 min total

A spring twist on the classic Eggs Benedict, featuring tender asparagus spears, perfectly poached eggs, and a creamy hollandaise sauce on toasted English muffins.

Ingredients

• 4 large eggs
• 4 English muffins, split and toasted
• 1 lb fresh asparagus, trimmed
• 4 slices Canadian bacon or ham
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and cayenne pepper to taste
• 1 tablespoon white vinegar (for poaching)

Instructions

1. Bring a large skillet of water to a gentle simmer. Add white vinegar. Poach eggs one at a time: crack egg into a small bowl, then slide into water. Cook 3-4 minutes until whites are set but yolks are runny. Remove with slotted spoon and drain on paper towels.
2. Blanch asparagus in boiling salted water for 2-3 minutes until tender-crisp. Drain and keep warm.
3. In a blender, combine egg yolks and lemon juice. With blender running, slowly drizzle in hot melted butter until thickened. Season with salt and cayenne.
4. Toast English muffins. Top each half with a slice of Canadian bacon, a few asparagus spears, and a poached egg. Spoon hollandaise over the top.
5. Serve immediately.

Tips

• For perfectly poached eggs, use the freshest eggs possible.
• To keep hollandaise warm, place the blender jar in a bowl of warm water.
• Substitute spinach for asparagus for a classic variation.

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