Community Recipe
from [psfreeman]

Asparagus Eggs Benedict

A favorite springtime Sunday brunch item. Make a hollandaise sauce from scratch. From Mark Morgan. Recipe published in Test Kitchen Favorites 2004.

  • Yield: 6 servings
  • Prep time: 5 Minutes
  • Cook time: 10 Minutes


  • 12 fresh asparagus spears, trimmed and cut in half
  • 1 envelope(s) hollandaise sauce mix
  • 6 eggs
  • 3 English muffins, split and toasted
  • 1/2 cup(s) shredded Swiss cheese
  • Paprika


• Place asparagus in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-4 minutes or until crisp-tender. Set aside.

• Prepare hollandaise sauce according to package directions. Meanwhile, in a large skillet, bring 2-3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the water, slip the eggs, one at a time, into the water.

• Cook, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, lift each egg out of the water.

• To assemble, place 4 pieces of asparagus on each muffin half; top with a poached egg; sprinkle with cheese. Top each with about 3 tablespoons hollandaise sauce; garnish with paprika. Serve immediately.

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Asparagus Eggs Benedict Recipe