Honeymoon Eggs Benedict

Honeymoon Eggs Benedict

Made  times
almondjoy2807 13

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 859 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 859 kcal
  • 43%
  • Fat:
  • 60 g
  • 92%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 44.5 g
  • 89%
  • Cholesterol:
  • 625 mg
  • 208%
  • Sodium:
  • 3302 mg
  • 132%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  4. 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.
  5. Broil in preheated oven until cheese is melted and beginning to crisp, 2 to 3 minutes.
  6. Heat hollandaise sauce in a saucepan over medium heat until bubbly and hot, about 5 minutes. Serve sauce poured over baked croissants.



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

Great recipe! This is my first go at Eggs Benedict and I am beyond impressed with how well it turned out. Thanks!

Very easy and Delicious! The Asiago cheese worked perfectly along with the Asparagus! We will definitely make this special recipe again!

So good, followed to the letter.

Turned out really well! Thanks for the recipe!

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

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...

From around the web