READY IN 30 mins

Honeymoon Eggs Benedict

Read Reviews (3)

"This is more or less the eggs Benedict dish my husband and I had on our honeymoon at a little mom-and-pop bed and breakfast. Eight years later, I still think this is great for breakfast!" — almondjoy2807

Directions

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 2 to 6 minutes depending on thickness.
Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Stir in salt until dissolved. Crack an egg into a small bowl and gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 3 to 5 minutes. Remove the eggs from the water with a slotted spoon, drain on plate lined with kitchen towels to remove excess water, then place onto a warm plate.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Arrange croissant halves on a baking sheet. Top each with 1 poached egg, 1 slice Canadian bacon, 3 spears asparagus, and 1/4 cup Asiago cheese.
Broil in preheated oven until cheese is melted and beginning to crisp, 2 to 3 minutes.
Heat hollandaise sauce in a saucepan over medium heat until bubbly and hot, about 5 minutes. Serve sauce poured over baked croissants.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Reviews More Reviews

Jul 12, 2012

Very nice little take on eggs bene! Thanks for sharing!

—mauigirl.. Intermediate not a

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Feb 17, 2013

This is an awesome breakfast. The asparagus is the perfect compliment.

—edahead

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3 Ratings

Dec 27, 2012

I made this for Christmas and everyone absolutely loved it! The asiago cheese is a great additional flavor. I did toast the croissants before topping with everything else, then again as directed. Thank you so much for this wonderful recipe!

—luvaidan

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Nutrition

Calories
859 kcal
43%

Carbohydrates
36.5 g
12%

Cholesterol
670 mg
223%

Fat
60 g
92%

Fiber
3.7 g
15%

Protein
44.5 g
89%

Sodium
3302 mg
132%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Honeymoon Eggs Benedict

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 859
Calories from Fat: 540

% Daily Value *
Total Fat 60g 92 %
Saturated Fat 31.6g 158 %
Cholesterol 670mg 223 %
Sodium 3302mg 132 %
** Potassium 583mg 16 %
Total Carbohydrates 36.5g 12 %
** Dietary Fiber 3.7g 15 %
Protein 44.5g 89 %
** Sugars 10g
Vitamin A 60 %
Vitamin C 12 %
Calcium 63 %
Iron 58 %
** Thiamin 82 %
** Niacin 86 %
** Vitamin B6 31 %
** Magnesium 16 %
** Folate 94 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.