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!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

  • 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.

  • Broil in preheated oven until cheese is melted and beginning to crisp, 2 to 3 minutes.

  • Heat hollandaise sauce in a saucepan over medium heat until bubbly and hot, about 5 minutes. Serve sauce poured over baked croissants.

Nutrition Facts

859 calories; protein 44.5g 89% DV; carbohydrates 36.5g 12% DV; fat 60g 92% DV; cholesterol 625.4mg 209% DV; sodium 3302.2mg 132% DV. Full Nutrition
Advertisement

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/12/2012
Very nice little take on eggs bene! Thanks for sharing! Read More
(7)

Most helpful critical review

Rating: 1 stars
02/12/2018
Your P shouldn t smell like asparagus on Valentine s Day sorry! Sounds like a great spring/summer time recipe though. Read More
(1)
20 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
07/12/2012
Very nice little take on eggs bene! Thanks for sharing! Read More
(7)
Rating: 5 stars
12/27/2012
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. Thank you so much for this wonderful recipe! Read More
(4)
Rating: 5 stars
12/04/2013
Great recipe! This is my first go at Eggs Benedict and I am beyond impressed with how well it turned out. Thanks! Read More
(4)
Advertisement
Rating: 5 stars
07/05/2015
Very easy and Delicious! The Asiago cheese worked perfectly along with the Asparagus! We will definitely make this special recipe again! Read More
(3)
Rating: 5 stars
03/11/2014
Turned out really well! Thanks for the recipe! Read More
(1)
Rating: 1 stars
02/12/2018
Your P shouldn t smell like asparagus on Valentine s Day sorry! Sounds like a great spring/summer time recipe though. Read More
(1)
Advertisement
Rating: 5 stars
02/16/2018
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! Read More
(1)
Rating: 5 stars
09/13/2014
So good followed to the letter. Read More
(1)
Rating: 5 stars
02/17/2013
This is an awesome breakfast. The asparagus is the perfect compliment. Read More
(1)
Advertisement