eggs Benedict breakfast recipe

Bacon Asparagus Eggs Benedict with Hollandaise Sauce

Streaky bacon asparagus eggs Benedict with Hollandaise sauce is a great weekend breakfast or brunch. It may take some time and efforts, but it is one of the most tasty breakfast recipes in the world!


Serves : 1 serving
Preparation time : 5 minutes
Cooking time : 20 minutes


  • 1 English muffin
  • 2 good quality smoked streaky bacon rashers
  • 2 large eggs
  • 3 sticks of asparagus
  • chopped chives
  • black pepper
  • dash of olive oil
  • a knob of unsalted butter

Hollandaise Sauce

  • 1 egg yolk
  • 1/2 tsp of white wine vinegar
  • 1/2 tsp of lemon juice
  • about 1 tbsp of melted unsalted butter
  • pinch of salt
  • pinch of black pepper
  • some warm water for diluting the sauce (optional)


Take 2 large eggs from the fridge and crack it into a sift to get rid of the watering egg white. Then put them into tea cups and set aside.

Bring a pot of water to the boil, about 4 to 5 inches deep, then turn off the heat. Pour the eggs into the hot water close to the surface of the water and cover with a lid.

For two eggs, it takes about 3 minutes and 15 seconds to cook. Get the poached eggs out of the water straight away and set aside.

Heat up a pan and add a dash of olive oil. Then put the bacon in. Eggs Benedict deserve good quality smoked streaky bacon.

Brown the bacon on both sides, but do not cook it for too long and make them really hard and crispy.

After taking the bacon out, add a small knob of unsalted butter into the same pan. Do not wash the pan because we want the bacon fat. Then put the asparagus in the pan.

Get an English muffin and separate them into two pieces. Then put them into the butter and bacon fat. The open side down.

Take out the English muffin when they are soft and hot. They should be slightly brown too. Only toast one side and set aside. Then take out the asparagus too when they change into dark green. Do not cook the asparagus for too long. They suppose to be crunchy and juicy.

Wipe the pan clean with kitchen roll and use the warmth to melt about 1 table spoon of unsalted butter for making the Hollandaise sauce.

Place a big bowl above a pot of boiling water, turn off the heat. The bottom of the bowl should not touch the water or the sauce would turn into scrambled eggs.

Put one egg yolk and 1/2 tsp of white wine vinegar into the big bowl.

Then keep whisking the egg yolk and vinegar until it turn into a thick and lighter colour sauce.

Then, start to add melted butter into the sauce. Do not pour all the butter in one go. Make sure it mix well before adding more butter in.

Add about 1/2 tsp of lemon juice and keep stirring. You could add a little bit of warm water in if the sauce is too thick. This is optional because some people like it rich and thick.

Once the sauce is nice and smooth, add a pinch of black pepper and a bit rock salt.

Make sure you taste your sauce. I normally taste at least 3 times at different stage to make sure it is the way I like.

Now, it is the time to put every ingredients together. English muffin at the bottom with the toasted side up. Then it is the bacon and poached eggs. Slide the poached eggs on, so you won’t break them. Put the sauce on top and sprinkle some chopped chives at the end. I like to put the asparagus on the side with Hollandaise sauce and extra black pepper on top. Delicious!

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