6 thick stalks asparagus
4 large eggs
4 slices Canadian bacon
2 English Muffins, split
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup firm cold butter, cut into 8 tablespoons
1/4 teaspoon salt, optional
1/8 teaspoon paprika
Dash ground red pepper


1. Trim asparagus to 5 inches, peel stalks, and split each asparagus in half lengthwise. In large, deep skillet, bring 2 inches of salted water to boil. Add asparagus and cook just until crisp-tender, 4 to 6 minutes. Lift asparagus from boiling water with slotted spatula; keep warm.
2. Reduce heat under skillet to low and slip 2 eggs into simmering water as far away from each other as possible. Poach 3 to 5 minutes or until whites are set and yolks begin to thicken but are not hard. Lift eggs from boiling water to a plate with a slotted spoon; keep warm. Repeat with remaining 2 eggs.
3. Discard poaching water and dry skillet. Add Canadian bacon and sauté until lightly browned on both sides. Toast English muffins. 4. Hollandaise Sauce: In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
5. Stir in butter, one piece at a time, until melted and sauce is thickened. Stir in salt, paprika and a dash of ground red pepper. Remove from heat.
6. To serve, place an English muffin half, cut side up, on each of 4 warmed luncheon plates. Top each with a slice of Canadian bacon, 3 pieces of asparagus, a poached egg, and about 3 tablespoons Hollandaise sauce. Serve immediately.

We call these springtime eggs because the recipe calls for asparagus, the vegetable equivalent of the robin. If you'd like to serve the dish when asparagus is out of season and prohibitively expensive, substitute lightly steamed spinach.

Springtime Eggs Benedict
Categories :
Tags :