Eggs Benedict with Hollandaise Sauce
Eggs Benedict is a delicious breakfast or brunch meal. The eggs are packed full of protein which will help fuel your morning and keep you going through the afternoon. In this version we kept it open-faced by using sliced and toasted croissants. We topped it with tender roasted asparagus, Asiago cheese, chopped chives and packaged Hollandaise sauce to keep things simple. Add a sprinkle of paprika for hint of smoked flavor.
Watch the video for this recipe below or scroll down for the full list of ingredients and instructions.
Enjoy!
Ingredients:
8 fresh asparagus spears
2 tsp. olive oil
1 tsp. white vinegar
salt and pepper, to taste
2 eggs
1 large croissant
2 slices Canadian bacon
1/2 cup sliced Asiago cheese
1 package prepared Hollandaise sauce (we used Knorr Hollandaise Classic Sauce Mix)
Fresh chives
Directions:
Preheat oven to 400° F.
Line a baking sheet with aluminum foil. Cut ends of asparagus off and place on baking sheet. Coat asparagus with olive oil.
Bake asparagus until tender, about 12-15 min. Stir halfway through to evenly bake all sides.
Make Hollandaise sauce according to packet. Set aside.
Slice croissant in half and bake in oven about 1-2 minutes until slightly toasted.
Bring a saucepan with water to a boil. Once boiling, reduce heat to a gentle simmer.
Crack eggs into a small dish. Gently add to the simmering water. Try to drop it in as close to the water as possible.
Poach egg until the whites are firm but the inside is not completely cooked through, about 3-5 minutes. Remove poached eggs with a slotted spoon to let excess water drip off.
Time to assemble the croissant!
Start with Canadian bacon, followed by asparagus, egg, Asiago cheese, Hollandaise sauce, chopped chives and a sprinkle of Paprika, salt and fresh black pepper.
Serve and enjoy!
Tip: if the Hollandaise sauce gets cool before assembling, microwave for 15-20 seconds.