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Asparagus Eggs Benedict

 Asparagus Eggs Benedict
This is a favorite springtime Sunday brunch item at our house. If I'm not in a time crunch, I will make a hollandaise sauce from scratch. —Mark Morgan
6 ServingsPrep/Total Time: 15 min.


  • 12 fresh asparagus spears, trimmed and cut in half
  • 1 envelope hollandaise sauce mix
  • 6 eggs
  • 3 English muffins, split and toasted
  • 1/2 cup shredded Swiss cheese
  • Paprika


  • Place asparagus in a steamer basket. Place in a large saucepan over 1
  • in. of water; bring to a boil. Cover and steam for 3-4 minutes or
  • until crisp-tender. Set aside.
  • Prepare hollandaise sauce according to package directions. Meanwhile,
  • in a large skillet, bring 2-3 in. water to a boil. Reduce heat;
  • simmer gently. Break cold eggs, one at a time, into a custard cup or
  • saucer. Holding the dish close to the surface of the water, slip the
  • eggs, one at a time, into the water.
  • Cook, uncovered, for 3-5 minutes or until the whites are completely
  • set and the yolks begin to thicken. With a slotted spoon, lift each
  • egg out of the water.
  • To assemble, place 4 pieces of asparagus on each muffin half; top
  • with a poached egg; sprinkle with cheese. Top each with about 3
  • tablespoons hollandaise sauce; garnish with paprika. Serve
  • immediately. Yield: 6 servings.