Eggs Benedict with Asparagus
This classic breakfast dish is perfect for a special occasion, and the asparagus adds a little extra nutrition.
Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 4 egg yolks
- 1 Tbsp. water
- 1½ Tbsp. lemon juice
- 1 cup soft butter
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 4 large eggs, poached
- 4 slices Canadian bacon
- 4 English muffins, split
- 1 Tbsp. soft butter
- 10 thin spears asparagus, steamed
- Make the hollandaise sauce: Whisk together the egg yolks, water, and lemon juice in a medium saucepan for 2–3 minutes, until thick and pale. Set the pan over medium-low heat and continue to whisk briskly, moving the pan around so the eggs don’t cook too fast, as the eggs become thick and frothy.
- When the eggs become thick enough to see the bottom of the pan as you stir, remove from the heat. Add the soft butter a spoonful at a time, whisking between each addition. Continue whisking until the butter is fully incorporated and the sauce is smooth. Season with salt and pepper. Taste and adjust seasonings if necessary. Cover and keep warm.
- Make the Benedict: Heat a skillet over medium heat and brown the Canadian bacon on both sides, about 2 minutes per side.
- Toast the English muffins and spread with butter. Assemble the Eggs Benedict by layering a slice of Canadian bacon on each English muffin half, top with asparagus spears, then a poached egg, and finally a drizzle of Hollandaise sauce.