RECIPE
12 INGREDIENTS18 STEPS30MIN

Eggs Benedict with Grilled Asparagus

4.4
10 Ratings
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Where Your Treasure Is
I’m a career homemaker, and love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
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It is that lemony, buttery sauce over the eggs, Asparagus, Canadian Bacon and English Muffins that just makes this dish the most wonderful way to eat eggs…. ever… in my opinion.

30MIN

Total Cooking Time

12

Ingredients
Where Your Treasure Is
I’m a career homemaker, and love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Eggs Benedict with Grilled Asparagus
1 bunch
4 slices
Canadian Bacon
2
English Muffins
4
poached
Hollandaise Sauce
1/3 cup
2
Eggs , separated
yolk only
1/2 Tbsp
Water
1/2 Tbsp
to taste
to taste
Fresh Parsley , chopped
to taste
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Directions

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Step 1
Separate 2 Eggs (2) placing egg yokes in a large measuring bowl.
Step 2
Add Lemon Juice (1/2 Tbsp) and Water (1/2 Tbsp) .
Step 3
Whisk together well. Add a pinch of Salt (to taste) and Ground Black Pepper (to taste) .
Step 4
Place the egg yolk mixture in a double boiler, or a pan or bowl that has been placed over a larger pan of hot water. Turn the burner to medium-high and heat.
Step 5
Add 3 tablespoons of Butter (3 Tbsp) and stir until butter melts.
Step 6
Add 3 more tablespoons of Butter (3 Tbsp) .
Step 7
Stir constantly until the mixture begins to thicken. If you cook this on too high of heat, your eggs will begin to curdle or scramble, so be sure to keep the water slightly under a boil, and stir continuously.
Step 8
Once the sauce thickens, remove the pan of water from the burner. Allow the sauce to remain over the hot water to keep it hot; stirring occasionally, until you are ready to use it.
Step 9
Clean Asparagus (1 bunch) and snap off woody bottom
Step 10
Place in a ridged grilling pan that has been sprayed with cooking spray. Drizzle with Olive Oil (to taste) .
Step 11
Grill for 2- 3 minutes, allowing it to crisp and brown slightly.
Step 12
Cut asparagus in half so that it will fit onto English muffin. Remove from heat and cover until needed.
Step 13
Grill Canadian Bacon (4 slices) . Set aside and keep warm.
Step 14
Butter English Muffins (2) and place on a cookie sheet.
Step 15
Broil until slightly brown.
Step 16
Poach Eggs (4) desired doneness.
Step 17
Place english muffins onto a plate. Layer with Fresh Parsley (to taste) , Canadian bacon, asparagus, eggs and Hollandaise sauce.
Step 18
Serve and enjoy!

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