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Classic Eggs Benedict with Asparagus

Preparation 5 min
Total 25 min
6 Servings

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. Serves six.

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MADE WITH Pain à 100 % de grains entiers miel et avoine de Dempster’s®

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Dempster’s® 100% Whole Grains Honey & Oatmeal Bread

INGREDIENTS

  • 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

DIRECTIONS

  1. COOK hollandaise sauce according to package directions. Keep warm. BLANCH asparagus in boiling water until tender crisp about, about 2-3 minutes. Set aside. BRING a large pot of water to a boil. Lower heat to keep water just simmering. Stir in vinegar. Working one egg at a time, crack into a small cup and gently drop 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 pot with a slotted spoon. 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 desired amount of hollandaise sauce and season with salt and pepper. Serve immediately.

RECIPE TAGS

Classic Brunch Ideas easy