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.
MADE WITH Dempster’s® 100% Whole Grains Honey & Oatmeal Bread
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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
- 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.