Eggs Benedict with Asparagus Eggs Benedict with Asparagus

Eggs Benedict with Asparagus 150 Image by: Eggs Benedict with Asparagus 150 Author: Canadian Living

  • Portion size 8 servings
  • Credits : Easy and Healthy Summer Meals 2009


Hollandaise Sauce:
Poached Eggs:


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 facts Per serving: about

  • Sodium 233 mg
  • Protein 13 g
  • Calories 354.0
  • Total fat 24 g
  • Cholesterol 303 mg
  • Saturated fat 12 g
  • Total carbohydrate 23 g


  • Iron 17.0
  • Folate 49.0
  • Calcium 5.0
  • Vitamin A 28.0
  • Vitamin C 5.0
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Eggs Benedict with Asparagus