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How to Make Honeymoon Eggs Benedict - A Step-by-Step Guide

Welcome to the ultimate breakfast experience with our Honeymoon Eggs Benedict recipe! This classic breakfast dish is taken to the next level with a few special touches that will have you and your loved one feeling like you're on a romantic getaway. Perfect for special occasions or just an indulgent weekend brunch, our Honeymoon Eggs Benedict is a decadent and delicious way to start your day.

Traditional Eggs Benedict consists of a toasted English muffin topped with Canadian bacon, a p...

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Ingredients

  • 12 fresh asparagus spears
  • 4 eggs
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon salt
  • 2 large croissants, split
  • 4 slices Canadian-style bacon
  • 1 cup grated Asiago cheese
  • ½ cup prepared hollandaise sauce

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 2
  • Yield: 2 servings

  • 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.

    • Nutrition

    859 cal.

    • Total Fat: 60g
    • Saturated Fat: 32g
    • Cholesterol: 625mg
    • Sodium: 3302mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 4g
    • Total Sugars: 10g
    • Protein: 45g
    • Vitamin C: 7mg
    • Calcium: 505mg
    • Iron: 6mg
    • Potassium: 583mg

    Categories

    Breakfast recipes
    Brunch recipes
    Egg recipes
    Hollandaise sauce recipes