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Honeymoon Eggs Benedict

Rated as 4.32 out of 5 Stars
43

"This is more or less the eggs Benedict dish my husband and I had on our honeymoon at a little mom-and-pop bed and breakfast. Eight years later, I still think this is great for breakfast!"
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Ingredients

30 m servings 859
Original recipe yields 2 servings

Directions

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  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 2 to 6 minutes depending on thickness.
  2. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Stir in salt until dissolved. Crack an egg into a small bowl and gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 3 to 5 minutes. Remove the eggs from the water with a slotted spoon, drain on plate lined with kitchen towels to remove excess water, then place onto a warm plate.
  3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  4. Arrange croissant halves on a baking sheet. Top each with 1 poached egg, 1 slice Canadian bacon, 3 spears asparagus, and 1/4 cup Asiago cheese.
  5. Broil in preheated oven until cheese is melted and beginning to crisp, 2 to 3 minutes.
  6. Heat hollandaise sauce in a saucepan over medium heat until bubbly and hot, about 5 minutes. Serve sauce poured over baked croissants.

Nutrition Facts


Per Serving: 859 calories; 60 36.5 44.5 625 3302 Full nutrition

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Reviews

Read all reviews 16
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very nice little take on eggs bene! Thanks for sharing!

Most helpful critical review

Your P shouldn’t smell like asparagus on Valentine’s Day, sorry! Sounds like a great spring/summer time recipe though.

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Very nice little take on eggs bene! Thanks for sharing!

Great recipe! This is my first go at Eggs Benedict and I am beyond impressed with how well it turned out. Thanks!

I made this for Christmas and everyone absolutely loved it! The asiago cheese is a great additional flavor. I did toast the croissants before topping with everything else, then again as directed...

Very easy and Delicious! The Asiago cheese worked perfectly along with the Asparagus! We will definitely make this special recipe again!

I modified it a little, (Used European Brand center cut pork shoulder bacon) turned out amazing. My wife said it was the best Eggs Benedict she had ever had!

Your P shouldn’t smell like asparagus on Valentine’s Day, sorry! Sounds like a great spring/summer time recipe though.

So good, followed to the letter.

Turned out really well! Thanks for the recipe!

This is an awesome breakfast. The asparagus is the perfect compliment.