Taste of Home
Asparagus Eggs Benedict
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 6 servings.
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
Ingredients
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12 fresh asparagus spears, trimmed and cut in half
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1 envelope hollandaise sauce mix
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6 large eggs
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3 English muffins, split and toasted
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1/2 cup shredded Swiss cheese
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Paprika
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
1 serving: 303 calories, 18g fat (9g saturated fat), 219mg cholesterol, 503mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 14g protein.
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