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Prep Time: 5 mins
Cook Time: 25 mins
Servings: 6

Classic Eggs Benedict with Asparagus

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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. 

Comfort Food
Whole Grain


  • 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


  1. Cook the hollandaise sauce according to the package directions and keep it warm.
  2. Blanch the asparagus in boiling water until tender and crisp, about 2-3 minutes. Set aside.
  3. Bring a large pot of water to a boil. Reduce the heat to keep the water just simmering. Stir in vinegar.
  4. 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.
  5. 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.