Classic Eggs Benedict with Asparagus

Looking for a way to make your weekend brunch feel extra special without spending hours in the kitchen? As someone who’s hosted countless family brunches, I’ve found that eggs benedict with asparagus hits that sweet spot between impressive and manageable. Sure, traditional eggs benedict might seem a bit intimidating at first – especially when it comes to getting that hollandaise sauce just right. But once you get the hang of it, this breakfast classic with a fresh asparagus twist becomes a go-to recipe that’ll have everyone at your table thinking you’ve secretly enrolled in culinary school.

What Kind of Eggs Should I Use?

For Eggs Benedict, fresh eggs are absolutely key – especially since you’ll be poaching them. The fresher your eggs, the better they’ll hold together in the water, giving you those picture-perfect poached eggs with neat, compact whites. When you’re at the store, look for eggs labeled “Grade A” or “Grade AA,” and check the pack date if it’s available. If you’re not sure about freshness, try the float test: fresh eggs will sink and lay flat on the bottom of a bowl of water, while older eggs will start to stand upright or float. For the hollandaise sauce, any grade of eggs will work fine for the yolks since they’re being whisked with butter. Just make sure all your eggs are at room temperature before you start cooking – this helps them poach more evenly and helps the hollandaise come together smoothly.

Options for Substitutions

Want to switch things up with this eggs benedict recipe? Here are some helpful substitutions you can try:

• Asparagus: Not a fan of asparagus or can’t find it in season? Try using sautéed spinach, grilled tomatoes, or even sliced avocado as your veggie base.
• Bread: While traditional English muffins are classic, you can use any sturdy bread like sourdough, brioche, or even bagels. Just make sure to toast it well so it doesn’t get soggy.
• Egg yolks: For the hollandaise sauce, egg yolks are essential and can’t be substituted – they’re what makes the sauce thick and creamy.
• Unsalted butter: If you only have salted butter, that’s fine – just reduce the added salt in the recipe. For a dairy-free version, try using ghee, though the taste will be slightly different.
• Lemon juice: You can swap the lemon juice with white wine vinegar or apple cider vinegar – use the same amount to keep that nice tangy kick.

Watch Out for These Mistakes While Cooking

The trickiest part of Eggs Benedict is getting the hollandaise sauce just right – too much heat will scramble your egg yolks, while too little won’t create that silky smooth texture you’re after. To prevent the sauce from breaking, whisk constantly while slowly adding warm (not hot) butter, and if you notice the sauce getting too thick, add a few drops of warm water to thin it out. When poaching the eggs, a common mistake is not using fresh eggs or adding them to rapidly boiling water – instead, create a gentle whirlpool in barely simmering water and crack each egg into a small bowl first before sliding it in. For perfectly cooked asparagus, don’t overcrowd the pan and keep an eye on the cooking time – they should be tender-crisp and bright green, not mushy or dull. Remember to time everything carefully since both the hollandaise and poached eggs are best served immediately, and keep the toasted bread warm until assembly.

What to Serve With Eggs Benedict?

Since Eggs Benedict is such a rich breakfast dish, it’s nice to balance it out with some lighter sides that complement without overwhelming. A simple mixed fruit salad with berries and citrus adds a fresh, bright note that cuts through the richness of the hollandaise sauce. I like to serve mine with crispy breakfast potatoes or hash browns on the side – they’re perfect for soaking up any extra sauce that drips onto the plate. For drinks, a glass of fresh-squeezed orange juice or a crisp mimosa pairs really well, and don’t forget a hot cup of coffee to round out your brunch spread.

Storage Instructions

Immediate Serving: Eggs Benedict is best enjoyed right after it’s made, when the hollandaise is warm and creamy, and the eggs are perfectly poached. For the tastiest results, serve it within 15-20 minutes of preparation.

Component Prep: If you need to get ahead, you can blanch the asparagus and keep it in the fridge for up to 24 hours. The hollandaise sauce can be made up to an hour ahead and kept warm in a thermos or in a bowl over warm (not hot) water. Just give it a quick whisk before serving.

Leftover Care: While Eggs Benedict isn’t ideal for storing, if you have leftovers, separate the components. Keep the asparagus and toasted bread in the fridge for up to 2 days. Unfortunately, hollandaise sauce and poached eggs don’t store well, so it’s best to make these fresh when you’re ready to eat.

Preparation Time	15-20 minutes
Cooking Time	15-25 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 40-50 g
• Fat: 140-150 g
• Carbohydrates: 40-50 g

Ingredients

• 1/2 teaspoon cooking oil
• 12 asparagus spears (trimmed and halved)
• 4 slices toasted bread
• 3 large egg yolks
• 1/2 cup unsalted butter (softened, divided into tablespoon-sized pieces)
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 4 fresh eggs

Step 1: Pan-Fry the Asparagus

Start by adding a small amount of oil to a small skillet or non-stick pan over medium-high heat.

Add the asparagus and pan-fry for about 5-10 minutes until they are browned and tender-crisp.

Season with salt and pepper, then remove from heat.

Set the asparagus aside to use later.

Step 2: Prepare the Hollandaise Sauce

Fill a medium saucepan with a few inches of water and bring it to a boil, then reduce the heat to a simmer.

In the meantime, add egg yolks to a heatproof bowl placed on the counter and whisk them until they become pale in color.

Place this bowl over the saucepan, ensuring the bowl does not touch the simmering water below.

Whisk the yolks constantly but gently for about 3 minutes until they thicken.

Gradually add 1 tablespoon of butter at a time, whisking steadily and incorporating each tablespoon fully before adding the next.

Once all the butter is incorporated, season the sauce with lemon juice and a pinch of salt.

Your Hollandaise should be thick enough to coat the back of a spoon but not too stiff.

If the sauce is too thick, you can thin it with a little bit of water.

Use the sauce immediately for best results, or it can be kept warm for about an hour in a Thermos if necessary.

Step 3: Poach the Eggs

In a large saucepan, heat water over medium heat until it gently simmers.

Crack each egg into a small bowl, one at a time, and gently slide each egg into the simmering water, tipping them in close to the water’s surface to avoid breaking the yolks.

Cook the eggs for about 3 minutes until the whites are set, but the yolks are still soft.

Use a slotted spoon to carefully remove the eggs and place them on a plate.

Step 4: Assemble and Serve

Butter the slices of toast generously and arrange 3 asparagus spears on each piece.

Carefully place a poached egg on top of the asparagus on each toast slice.

Finish by topping with a generous spoonful of Hollandaise sauce.

Season with salt and pepper, then serve immediately for a delicious and elegant dish.