Asparagus Eggs Benedict Recipe
Prep time
Cook time
Total time
Serves: 2 servings
  • 4 eggs
  • 4 slices Canadian bacon
  • 2 English muffins, spit (store-bought or you can use my English Muffin recipe)
  • 12 - 16 fresh asparagus spears
For the Hollandaise
  • 2 large egg yolks
  • 1 Tbsp fresh lemon juice
  • ½ tsp salt
  • 1 Tbsp warm water
  • ½ cup (1 stick) butter
  1. Snap the top 5" - 6" of the asparagus spears off (you can use the bottom parts in another recipe like my creamy asparagus soup)
  2. In a shallow saucepan, bring ¾ cup water to a simmer. Add the asparagus and cover. Let steam for 3 minutes. Transfer the asparagus to a bowl of ice water and set aside.
  3. Lightly toast the English Muffin halves
  4. Poach the eggs according to your preferred method (I like the wire mesh strainer method)
  5. While the eggs are poaching, make the Hollandaise sauce (see below for instructions)
To assemble
  1. Place a piece of Canadian bacon on top of an English Muffin half.
  2. Top with 3-4 pieces of asparagus.
  3. Carefully place a poached egg on top of the asparagus.
  4. Pour a ¼ of the Hollandaise sauce over the egg
To Make the Hollandaise
  1. Place the egg yollks, water, lemon juice and salt in a blender and blend until frothy
  2. Melt and heat the butter until it is bubbling slightly, but not yet starting to brown
  3. Turn the blender back on and slowly drizzle the butter in to the egg yolk mixture
  4. Continue blending until the sauce has emulsified
  5. Serve immediately
Recipe by Moms Need To Know ™ at