Easy Eggs Benedict with Asparagus
Making Eggs Benedict with Asparagus is easy, especially with these tips. Plus, it has a serving of veggies for a special breakfast or brunch any day! 
One of my favorite food philosophies is simple: Add a Veggie. The idea is this: If there is a reasonable way to add a vegetable to a dish, do it!
So if I’m making spaghetti, I may chop up a red pepper and toss that into the sauce. Cabbage Roll Soup? Why not include carrot slices!
It all derives from a nutrition rule I raised my kids with—count your veggies. When you get to the end of the day, you’d better be able to recite the three veggies and two fruits that you’d eaten. Otherwise, you’ll be having carrot sticks (or apple slices) as a bedtime snack!
Now Eggs Benedict is a classic breakfast or brunch recipe. But wouldn’t it be lovely with asparagus? The answer is yes–even if you’ve already eaten all your veggies!
Step by Step Directions
Snap off the tough asparagus ends and discard, then steam spears until al dente. Keep warm.
While asparagus is cooking, prepare your favorite hollandaise sauce (or try this easy Immersion Blender Hollandaise). 
Toast the English muffins, fry or poach 4 eggs and warm the bacon crumbles if needed. 
Assemble eggs benedict as follows. Set a muffin half on a plate. Place asparagus next to the muffin and cut in half crosswise. Leave the tip halves on the plate and place the bottom halves on the muffin. 
Top with egg, them hollandaise, then bacon crumbles. You can sauce the asparagus too if you’d like!
Serve immediately.
Notes and Tips
Eggs Benedict is traditionally made with Canadian bacon (or sometimes ham). But I think the bacon crumbles look so elegant with the asparagus—and are super easy per my tip below! 
I buy bags of pre-cooked crumbled bacon which makes any dish with bacon quick and easy. The package is shelf stable until opened, then I store in the freezer and take out whatever amount I need. A few seconds in the microwave and it’s ready to go.
For a vegetarian option, just leave off the bacon. Still rich and delicious! 
Check out this post for a super easy immersion blender hollandaise. It will make dishes like this (or other recipes like Seafood Oscar) super easy and practical any time! And keep reading for more great brunch recipes below!
Easy Eggs Benedict with Asparagus
Ingredients
- 12 ounces asparagus
- 2 English Muffins
- 4 eggs
- 8 Tablespoons Hollandaise sauce
- ¼ cup cooked chopped bacon omit for vegetarian version
Instructions
- Snap off the tough asparagus ends and discard, then steam spears until al dente. Keep warm
- While asparagus is cooking, prepare your favorite hollandaise sauce (or try this one)
- Fry or poach 4 eggs, toast the English Muffins, and warm the bacon crumbles if needed
- Assemble eggs benedict as follows. Set a muffin half on a plate. Place asparagus next to the muffin and cut in half crosswise. Leave the tip halves on the plate and place the bottom halves on the muffin. Top with egg, them hollandaise, then bacon crumbles.
- Serve immediately.
Nutrition
More Great Brunch Recipes:
- Avocado Toast with Egg from Making Miracles
- Chicken Chilaquiles from Karen’s Kitchen Stories
- Chorizo Eggs Benedict with Chipotle Hollandaise from Sweet Beginnings
- Eggs Benedict with Asparagus from Art of Natural Living
- Everything but the Bagel Breakfast Pockets from Books n’ Cooks
- Hash Brown Potato Pie from Family Around the Table
- Rose Mimosa from Cheese Curd in Paradise
- Rosemary, Ham, and Parmesan Cheese Scones from Blogghetti
- Spicy Huevos Grilled Cheese from Palatable Pastime
- Spinach and Bacon Quiche with Swiss and Gruyere from Hezzi-D’s Books and Cooks
- Tapioca Pearl Stir-fry/Sabudana Kichdi/Javvarisi Upma from Magical Ingredients
- Wine and Cheese Muffins from That Recipe
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I love your immersion blender technique for hollandaise. I think asparagus makes Eggs Benedict even better!
If I can get a vegetable at breakfast, it make the rest of the day’s meal planning so much easier!
This looks so good and so fresh for spring! I love asparagus, and adding eggs and hollandaise is delicious!
I agree Ashley!
Your Eggs Benedict are plated so prettily and I’m sure are as good as they are pretty. They would be perfect for Mother’s Day.
Thanks Karen. You know we’re going out for Mother’s Day but with all of my kids being here for the occasion, maybe I’ll make this for breakfast Saturday!
Your “Add a Veggie” rule is a good one. And asparagus seems such a natural with Eggs Benedict. Both take to hollandaise SO well. Neat dish — thanks.
I just did a ton of Steak Oscar and Seafood Oscar with the hollandaise, asparagus and my CSF crab. We’ve been living well this spring!
What a great way to use your stick blender hollandaise! The asparagus is a wonderful idea, too!
That blender hollandaise isn’t having any trouble finding uses 😉 !
I agree with your philosophy, adding vegetables makes sure you get the complete food pyramid in one plate. I do this as well, and its not just that added nutrition, it adds colours and texture as well, making it even more special like your eggs benedict.
Well said Raymund!
I’ve got asparagus waiting for this dish to be made
Lucky you Lisa! Hope you enjoy!
Love how you elevated this dish with asparagus. This is perfect for all the spring brunches!
Thanks Ellen! Gotta love spring brunch season!
I love this combination as a meal, even for breakfast.
Good point Tandy! I’d eat this any time of the day!
Love how easy these sound! I’ll all about an easy but hearty breakfast.
I love when I find an easy trick that doesn’t compromise flavor at all!
My husband would love it if I made this. It’s his all time favorite breakfast.
Your husband has great taste! And Father’s Day is coming…