Asparagus & Eggs Benedict: Asparagus & Eggs Benedict:

Prep time: 20 minutes
Cooking time: 10 minutes
2 portions



Method for the Hollandaise Sauce:


** Before you start, check to make sure that you’re working with a mixing bowl that will fit on top of your pot. I don’t have a bowls dedicated to mixing, so I usually just use a regular soup bowl.


  1. Melt butter in a small pot.
  2. In another pot, bring half a pot of water to a boil, and place the bowl on top of the pot.
  3. In the bowl, whisk together 2 egg yolks.
  4. Add the melted butter slowly to the yolks- because a Hollandaise sauce breaks so easily, it’s important to temper the eggs - meaning that you warm up the eggs slowly so that they don’t over-cook and become scrambled egg yolks. Always whisk the egg yolks while adding the butter. Once you’ve added all the butter, whisk another couple times, and then stop whisking.
  5. Add the Dijon Mustard, and the lemon juice.
  6. Let the Hollandaise Sauce sit. If you turn off the heat, the Hollandaise Sauce shouldn’t continue cooking, but for safe measures, I usually set it in the middle of the stove, so it can keep warm while I prepare everything else.



Method for the Asparagus


  1. Cut off the ends of the Asparagus, and chop them in half.
  2. Add a little bit of olive oil in a pan, and sauté the Asparagus. 
  3. Add some salt and pepper. I also like to add a drizzle of honey and balsamic vinegar to my asparagus.


Method for the Poached Eggs:


  1. Bring a pot of water to a boil
  2. Add salt and a tbs of vinegar to the pot
  3. Crack an egg into a bowl (only one egg at a time per bowl)
  4. Using a whisk, turn the water in one direction to make a little whirlpool.
  5. Add the egg to the turning water. The egg should fold into itself.
  6. When the egg rises to the top of the water, the egg is done. 



  1. Toast the St Methode bread.
  2. Add the Swiss Cheese to the bread.
  3. Add the Asparagus on top of the cheese to help it melt
  4. Add the Egg
  5. Pour the Hollandaise Sauce on top.
  6. Add some salt and pepper.
  7. Enjoy!

*Recipe and picture by Cheryl Yeung