Eggs Benedict with asparagus is another fun twist on traditional eggs Benedict. It may look intimidating but anyone can make this delicious breakfast!
This recipe was originally shared on Lil Luna on June 25, 2014.
My husband and I have known each other since we were 10-years-old. We dated for years before we got married, so it’s safe to say we knew each other pretty well 🙂 I remember after a few months of marriage people would always ask us what things we’d learned about each other since being married, and the first thing my husband would tell everyone is that I’m a total grouch when I’m hungry!
As sad as it is that he proclaims that to everyone, I can’t deny it–my beastly side comes out when I’m hungry….but especially if I don’t eat breakfast!
My husband was never a huge breakfast person–most mornings he would even forget to eat something before heading off to work or school. That was the most foreign thing to me. Forgetting to eat? How could anyone do that?!
He quickly learned that not only is breakfast my most important meal of the day (as I think it should be to everyone), I wont just settle for “puff nothings” (that’s my term for cereal), for breakfast. I like to make breakfast every morning! It’s can be simple like eggs with avocado and salsa–but it’s got to be something yummy!
Eggs Benedict is my absolute weakness when it comes to breakfast food. I love Traditional Egg’s Benedict and I love to create fun twists to it, like Eggs Florentine or like this Eggs Benedict with Asparagus! I enjoy every different version–especially when it’s covered in a delicious homemade hollandaise sauce!
CONSIDER TRYING THESE BREAKFAST FAVORITES:
- Classic French Toast
- German Pancakes
- Breakfast Quessadillas
- Buttermilk Pancakes
- Egg and Sausage Breakfast Taquitos
- Cheesy Egg, Avocado, and Ham Breakfast Sausages
- 2 English muffins
- 4 large eggs
- 1 tomato , sliced into 4 thin pieces
- 4 slices bacon , cooked
- 8-12 fresh asparagus spears
- 4 Tablespoons butter
- 4 large egg yolks
- 1- 2 Tablespoons lime juice
- 1 Tablespoon heavy whipping cream
- salt and freshly ground black pepper to taste
- Melt the butter in a small saucepan. Be sure the butter does not get so hot that it starts turning brown!
- In a separate small bowl, beat the egg yolks. Add the lime juice, whipping cream, and salt and pepper. Add a small spoonful of the melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture.( Adding the butter slowly, a spoonful at a time, will ensure that the egg mixture does not start to curdle).
- To poach the eggs, first fill a medium size pot with about 3 inches of water. Heat the water on high heat until it starts to steam and bubble, just before boiling point. If the water is boiling it is too hot!
- Crack one egg into a small dish or cup. Add a splash of white vinegar to the pot of water. Use a large slotted spoon to swirl the water in the pot to create a gentle whirlpool. Carefully pour the egg into the center swirl of the water.
- Once the egg is cooking in the water, make sure to watch the water temperature so that the water never begins to boil. (Oftentimes this means adjusting the water to medium heat so that the water stays just below boiling point). The cooking time will depend on how well done you want the yolk of the egg to be. I like to cook the egg for about 5 minutes, which yields a soft yolk.
- In the meantime, you can cook your asparagus. Fill a large skillet with about 1 inch of water. Bring to a simmering boil and add the asparagus spears. Cook for just a few minutes, until tender. Remove to a paper towel.
- Slice the English muffins in half and toast them. Add a tomato slice to each half, followed by a piece of bacon and 2-3 asparagus spears.
- Once the egg is done cooking, remove it from the water with a large slotted spoon and place it on top of the asparagus.
- Top the eggs with hollandaise sauce. Enjoy!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.