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eggs benedict with bacon and hollandaise sauce on dark plate with bunch of asparagus and side of greens
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Simple Eggs Benedict with Bacon and Asparagus

Enjoy a classic breakfast dish...for dinner! This Eggs Benedict with Bacon is delicious, and the hollandaise is way easier than you'd think.
Course Breakfast, Main Course
Cuisine American
Prep Time 0 minutes
Cook Time 0 minutes
0 minutes
Total Time 28 minutes
Servings 8
Calories 365.76kcal

Equipment

  • Vitamix or blender

Ingredients

Eggs Benedict

  • 8-16 slices bacon
  • 4 cups water + extra for cooking asparagus
  • 4 Tablespoon white vinegar
  • 8 eggs
  • ½ cup butter + extra for buttering english muffins
  • 4 egg yolks to be safe, we recommend using pasteurized eggs
  • 1 ½ Tablespoon lemon juice
  • ½ teaspoon salt + extra pinch for cooking asparagus
  • 1 bunch asparagus trimmed
  • 4 English muffins
  • 1 Tablespoon fresh chives chopped
  • pinch salt & pepper optional, to taste
  • squirt lemon juice optional, to squirt on asparagus

Instructions

  • Preheat the oven to 450 degrees. Then, wrap a medium plate tightly with plastic wrap and use a fork to poke several holes in the plastic wrap.
  • Place bacon on a rimmed baking sheet and cook for 8-10 minutes, depending on the thickness of the cut.
  • Meanwhile, pour water and vinegar into a medium pot and heat until ALMOST boiling. Crack an egg into a separate bowl and, without breaking the yolk and as low and close to the water as possible, gently drop egg into the water. You may want to turn temperature down to medium so water doesn't start to boil. Cook egg for 3-5 minutes. Once cooked, gently remove egg with a slotted spoon and place on plastic-wrap-wrapped plate. You can poach several eggs at a time this way.
  • Melt butter in small pan until it begins to slightly bubble. Butter must be hot! In a Vitamix or blender, blend egg yolks, lemon juice and salt on medium. Slowly and by the spoonful, add hot butter to the mix. Blend together until sauce is slightly thickened. Set aside.
  • To a medium pan, add trimmed asparagus, 1-2 pinches of salt, and water that's about ½-1" deep. The asparagus should not be completely submerged. Heat pan on medium and cook asparagus for ~ 5 minutes. The asparagus is done when a fork will go through the stalk of the asparagus fairly easily. Use tongs remove the asparagus from the water, and set aside.
  • Separate english muffins, toast and butter. Set aside.

Notes

🥚 To plate...layer each English muffin half with bacon, poached egg, 2+ spoonfuls of hollandaise sauce and a pinch of chives. Serve asparagus inside the benedict or on the side, your choice.
🥚 Optional: squirt a little lemon juice on the asparagus and season with a pinch of salt and pepper.
🥚 When poaching the eggs, don't let the water boil. The water should be simmering slightly. Otherwise, the eggs will form a solid very quickly. Poaching usually takes around 3-5 mins.
🥚 More detail on draining poached eggs: Take a plate and wrap it tightly, several times over, with plastic wrap, so that it creates a tight seal. Then use a fork to punch a bunch of small holes through the top. Use a slotted spoon to transfer poached eggs from the pot to the plate. The excess water on the egg will sink down under the saran wrap through the holes, so that the egg will be less soggy when you're ready to serve it.
🥚 Your butter must be fully melted and hot before you add it to the blender for the hollandaise sauce.

Nutrition

Serving: 1serving | Calories: 365.76kcal | Carbohydrates: 16.43g | Protein: 13.3g | Fat: 27.4g | Saturated Fat: 12.54g | Polyunsaturated Fat: 3.35g | Monounsaturated Fat: 9.57g | Trans Fat: 0.51g | Cholesterol: 306.35mg | Sodium: 598.56mg | Potassium: 272.65mg | Fiber: 1.97g | Sugar: 1.36g | Vitamin A: 1171.81IU | Vitamin C: 4.48mg | Calcium: 73.71mg | Iron: 2.58mg