Tested till perfect Eggs Benedict with Asparagus
Eggs Benedict with Asparagus
Photography by Jodi Pudge

Eggs Benedict with Asparagus

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Easy and Healthy Summer Meals 2009

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 12 minutes
  • Portion size 8

Ingredients

  • 1 1bunch asparagus, trimmed
  • 8 8slices smoked salmon, (optional)
  • 8 8slices whole-grain bread, toasted

Hollandaise Sauce:

  • 2/3 cup 2/3cupunsalted butter
  • 3 3egg yolkegg yolks
  • 4 tsp 4tspcold water
  • 2 tsp 2tsplemon juice
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchwhite pepper

Poached Eggs:

  • 8 8eggeggs
  • 1 tbsp 1tbspwhite vinegar
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Preparation

In large pot of boiling salted water, blanch asparagus until tender-crisp, about 2 minutes. With slotted spoon, transfer to bowl of ice water; drain and pat dry.

Hollandaise Sauce:
Remove 2 tbsp (25 mL) of the butter; cut into cubes and refrigerate.

In saucepan, melt remaining butter over medium heat; skim off foam. Keep warm over low heat.

In heatproof bowl, whisk egg yolks with cold water until light. Place over saucepan of barely simmering water; whisk until thickened, about 3 minutes. Remove from heat.

Whisk in butter cubes. Slowly whisk in melted butter. Whisk in lemon juice, salt and pepper. If too thick, whisk in a few more drops of water. Keep warm over pan of hot water (off heat).

Poached Eggs:
In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Add vinegar. One at a time, crack eggs into custard cup or small bowl; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray; keep warm.

Place asparagus and smoked salmon (if using) on each slice of toast; top with egg and about 2 tbsp (25 mL) of the hollandaise sauce.

Nutritional Information Per serving: about

cal 354 pro 13g total fat 24g sat. fat 12g
carb 23g fibre 3g chol 303mg sodium 233mg

% RDI:

calcium 5 iron 17 vit A 28 vit C 5
folate 49
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