Hollandaise Sauce Eggs Benedict with Asparagus
Preparation Time: 10 min
Cooking Time: 20 min
Serves 4-8
INGREDIENTS
- 1 – 7.5 oz. jar Reese Hollandaise Sauce
- 8 slices Canadian bacon
- 4 English muffins
- 8 poached eggs
- ¾ lb. asparagus, steamed
- 2 tbsp. butter (for English muffins)
- Salt and pepper, to taste
DESCRIPTION
Two perfectly poached eggs atop toasted English muffins and finished with rich hollandaise sauce. This meal makes the perfect Saturday morning breakfast or brunch!
DIRECTIONS
1. In a small saucepan, warm hollandaise sauce over low heat.
2. In a small frying pan, add Canadian bacon and heat on medium low.
3. Toast English muffins.
4. In a small bowl, crack 2 eggs per serving.
5. In a frying pan, heat salted water on simmer. Gently add eggs to water and poach. Cook for 3–5 minutes depending on how runny you prefer the yolk.
6. In a medium saucepan lined with a steamer, bring salted water to a boil. Trim off any white on asparagus and add to pot. Cook covered for 7–8 minutes or until tender.
7. On a serving plate, place toasted buttered English muffin, 2 slices of Canadian bacon, poached egg, and top with a ¼ cup of hollandaise sauce. Salt and pepper, to taste.
8. Serve with asparagus on the side.
2. In a small frying pan, add Canadian bacon and heat on medium low.
3. Toast English muffins.
4. In a small bowl, crack 2 eggs per serving.
5. In a frying pan, heat salted water on simmer. Gently add eggs to water and poach. Cook for 3–5 minutes depending on how runny you prefer the yolk.
6. In a medium saucepan lined with a steamer, bring salted water to a boil. Trim off any white on asparagus and add to pot. Cook covered for 7–8 minutes or until tender.
7. On a serving plate, place toasted buttered English muffin, 2 slices of Canadian bacon, poached egg, and top with a ¼ cup of hollandaise sauce. Salt and pepper, to taste.
8. Serve with asparagus on the side.