Prep Time: 5 mins
Cook Time: 25 mins
Servings: 6
Classic Eggs Benedict with Asparagus
Rate this recipe for points
117
Easy and elegant, Eggs Benedict with Asparagus is the perfect breakfast recipe for any holiday or special occasion. Slices of Dempster’s® 100% Whole Grains Honey & Oatmeal Bread add texture and flavour, ensuring that this recipe becomes a family favourite.
Easy and elegant, Eggs Benedict with Asparagus is the perfect breakfast recipe for any holiday or special occasion. Slices of Dempster’s® 100% Whole Grains Honey & Oatmeal Bread add texture and flavour, ensuring that this recipe becomes a family favourite.
Ingredients
- 6 Slices Dempster’s® 100% Whole Grains Honey & Oatmeal Bread, toasted
- 1 (56 g) Package dry hollandaise sauce mix
- 24-30 Asparagus spears
- 6 Eggs
- 1 tbsp (15 mL) White vinegar
- 6 Slices Swiss cheese
- 12 Slices Peameal Style Bacon, cooked as per package directions
- Salt and pepper
Directions
- Cook the hollandaise sauce according to the package directions and keep it warm.
- Blanch the asparagus in boiling water until tender and crisp, about 2-3 minutes. Set aside.
- Bring a large pot of water to a boil. Reduce the heat to keep the water just simmering. Stir in vinegar.
- Working one egg at a time, crack it into a small cup and gently drop it into the simmering water. Once all eggs have been added to the pot, cook until desired doneness, about 3-4 minutes for medium poached. Remove eggs from the pot with a slotted spoon.
- Place 2 slices of peameal bacon on each slice of toast, top with a slice of cheese, a layer of blanched asparagus, and a poached egg. Drizzle with the desired amount of hollandaise sauce and season with salt and pepper. Serve immediately.
