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To celebrate Ontario asparagus season, we’ve put together this simplified version of Asparagus Eggs Benedict with an easier blender hollandaise sauce. This breakfast is perfect for any special occasion like Mother’s Day, a birthday breakfast, or even a simple long weekend brunch.

Breaking off woody ends of asparagus

Snap the woody ends of the asparagus and panfry with a little oil, salt and pepper to add a delicious bite of spring flavour!

Ontario Asparagus Eggs Benedict
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    Easy hollandaise sauce
  • 2 egg yolks
  • ½ tbsp (7.5 mL) fresh lemon juice
  • ¼ cup (60 mL) butter
  • (Optional) a dash of cayenne pepper OR ¼ tsp Dijon mustard
  • To assemble the Ontario Asparagus Eggs Benedict
  • 1 tsp (5 mL) vegetable oil
  • 12 stalks of Ontario asparagus, steamed to tender (or pan fried)
  • 2 English muffins, toasted and buttered
  • 4 Poached eggs (fresh eggs are easier to poach)
  • Salt and pepper to taste


    To make the hollandaise
  1. In a blender combine the egg yolks and lemon juice (pepper OR mustard if using) for about 5 seconds.
  2. Melt butter in small saucepan or microwave, until liquid. Set the blender on high speed, and pour the butter into the egg mixture in a slow, thin stream. It should thicken almost immediately. Serve almost immediately but if you need to keep the sauce warm, transfer the sauce into a smaller bowl and sit it inside a larger bowl of hot water (not boiling). If not using immediately, press plastic wrap against the surface to keep a skin from developing.
  3. To make the benedict:
  4. First wash and trim Ontario asparagus, then cook in a skillet over medium heat with vegetable oil until tender, turning stalks halfway through. Season with salt and pepper to taste.
  5. Toast english muffins and butter as desired.
  6. To poach eggs, bring about 2 inches of water to a simmer (you can add a tsp of vinegar to the water to help keep eggs together). Gently stir water to create a circular motion, and slip one egg into the center of the gently swirling water (you may need to crack an egg into a small saucer first) and keep water moving gently until egg is poached to desired doneness.
  7. Assemble eggs benedict by layering English muffins, pan-fried asparagus, poached eggs and a spoonful of hollandaise. Add salt and pepper to taste, and enjoy!

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