These Asparagus Eggs Benedict are so easy to make when you try my blender Hollandaise sauce. The addition of asparagus to this Eggs Benedict recipe adds so much flavor!
I love eggs...always have. A nice hard-boiled egg (with just a tiny sprinkling of salt) as a snack can give me enough protein to power through for another few hours. I love when I cut in to a poached egg sitting atop some toast and the creamy yolk oozes out, soaking the toast in flavor.
Hungry yet?
Eggland's Best contacted me about their Foodtography contest and challenged me to create a new recipe, using their eggs. No biggie - I've been using their eggs all along. Eggland's Best eggs contain five times more vitamin D, 25 percent less saturated fat, more than double the Omega-3s, ten times more vitamin E, and three times more vitamin B12.
You know how you see those commercials where they say that Eggland's Best eggs taste better? Yeah - I know...it sounds crazy. An egg is an egg, right? Wrong. Eggland's Best eggs DO taste better! Eggland’s Best’s superior nutrition is due to its proprietary all-vegetarian hen feed that contains healthy grains, canola oil and a wholesome supplement of rice bran, alfalfa, sea kelp and Vitamin E.
They are the perfect eggs for poaching!
As you know, Eggs Benedict require poached eggs and it took me 45 years to finally figure out how to poach the perfect egg - the wire mesh strainer method! If you have your own method of poaching eggs, then I say "Go For It!". But I'm using a wire strainer!
The key to a great eggs Benedict recipe is the sauce and my blender Hollandaise sauce is the easiest recipe that you will ever make - even easier than those powder packets, because you don't have to stand over a stove stirring for 20 minutes.
I used my Blendtec to make my Hollandaise sauce, but any blender will do, as long as the lid has a hole in the top that will allow you to drizzle in the butter.
Ingredients
- 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 tablespoon fresh lemon juice
- ½ teaspoon salt
- 1 tablespoon warm water
- ½ cup 1 stick butter
Instructions
- Snap the top 5" - 6" of the asparagus spears off (you can use the bottom parts in another recipe like my creamy asparagus soup)
- 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.
- Lightly toast the English Muffin halves
- Poach the eggs according to your preferred method (I like the wire mesh strainer method)
- While the eggs are poaching, make the Hollandaise sauce (see below for instructions)
To assemble
- Place a piece of Canadian bacon on top of an English Muffin half.
- Top with 3-4 pieces of asparagus.
- Carefully place a poached egg on top of the asparagus.
- Pour a ¼ of the Hollandaise sauce over the egg
To Make the Hollandaise
- Place the egg yollks, water, lemon juice and salt in a blender and blend until frothy
- Melt and heat the butter until it is bubbling slightly, but not yet starting to brown
- Turn the blender back on and slowly drizzle the butter in to the egg yolk mixture
- Continue blending until the sauce has emulsified
- Serve immediately
Disclosure: Eggland’s Best provided me with a coupon for free Eggland’s Best eggs as well as a Visa gift card to facilitate this post. All opinions are, as always, my own.
