Easy Eggs Benedict with Asparagus is a delightful dish for breakfast, brunch, or a light supper. It’s simple to prepare yet elegant and full of flavor.
This Eggs Benedict with Asparagus recipe is one I think you’ll love. It’s easy enough for a relaxed weekend brunch and quick enough for a weeknight supper. I always appreciate recipes that balance simplicity and elegance—this is one of them.
We recently returned from a trip to Florida where the weather was warm and sunny. We went for our annual Speedweeks in Daytona and it was hard to come home. Daytime temperatures sat in the 70s and evenings dipped into the 50s—ideal for short sleeves by day and a cozy campfire at night. Back home it was rainy and stormy, which only made me long for spring all the more.
Spring always sends me straight to asparagus, and on this trip I woke up craving asparagus paired with classic Eggs Benedict. A quick inventory of the motorhome kitchen led to a simple plan: roasted asparagus, crisp bacon, oven-poached eggs, and hollandaise. No English muffins were on hand, so I skipped them—and honestly, we didn’t miss them. If you like, you can include English muffins; they’re listed in the ingredients for those who prefer them.
I roast the asparagus on a baking sheet with a little olive oil, salt, and pepper until it’s tender and slightly caramelized. When topped with bacon, a perfectly poached egg, and a drizzle of hollandaise, the result is wonderfully rich and satisfying—just right for a fresh spring mood.
Below is the full recipe for my Eggs Benedict with Asparagus. I hope you enjoy it as much as we do.
Eggs Benedict with Asparagus Recipe
Ingredients
- 4 slices bacon
- 1 bunch asparagus, cleaned and trimmed
- 2 teaspoons olive oil
- 4 eggs
- 2 English muffins, cut in half (optional)
- Hollandaise Sauce
- salt and pepper, to taste
Instructions
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Preheat the oven to 400º F and spray a muffin tin with nonstick cooking spray. Set aside.
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Arrange bacon and asparagus on a rimmed baking sheet fitted with a cooling rack. Drizzle the asparagus with olive oil and season with salt and pepper. Bake until the bacon is browned and cooked through and the asparagus is tender, about 15 minutes.
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Add 2 tablespoons of water to each muffin tin indentation. Crack one egg into each indentation, careful not to break the yolks. Return the muffin tin to the oven for the last 9–10 minutes of the bake time, so the eggs cook while the bacon and asparagus finish.
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Place English muffin halves on a separate baking sheet, spread with butter, and warm them in the oven at the same time you add the eggs, if using.
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While the bacon, eggs, and muffins are in the oven, prepare your hollandaise sauce and transfer it to a serving container so it’s ready to use.
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To assemble each plate, place English muffin halves down (if using), top with roasted asparagus and a slice of bacon. Gently remove a baked egg from the muffin tin with a silicone spatula and drain it briefly on a clean kitchen towel before placing it on top of the bacon. Drizzle with hollandaise and season with salt and pepper. Serve warm.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Enjoy!
Robyn xo