Description
This Shortcut Eggs Benedict with Asparagus is a quick and easy twist on the classic brunch favorite, skipping the traditional hollandaise sauce in favor of perfectly cooked eggs over easy, tender asparagus, savory ham, and toasted English muffins, all enhanced with a squeeze of fresh lemon juice and a dab of butter for richness.
Ingredients
Scale
Eggs Benedict Ingredients
- 2 English muffins
- 1 lb asparagus (15–20 thin spears)
- 4 slices deli ham or prosciutto
- 4 large eggs (room temperature for 15 minutes)
- 1 tablespoon olive oil
- Salt, to taste
Garnish
- ½ tablespoon butter
- 1 tablespoon fresh chives
- 1 lemon (for fresh squeezed juice)
Instructions
- Prepare everything: Toast the English muffins and cut the woody ends off the asparagus. Preheat a large skillet over medium heat with a matching lid. The skillet should fit 4 eggs, asparagus, and ham at once. If it does not fit, cook asparagus first and set aside.
- Check skillet temperature: For stainless steel, flick water on the pan—if the water beads and dances, it is hot enough. Alternatively, use a nonstick pan.
- Cook eggs and asparagus: Add olive oil to the hot skillet and swirl to coat. For thick asparagus spears, cook asparagus first for 3-5 minutes. For thin spears, add asparagus and crack eggs into the pan simultaneously. Sprinkle with salt and cover with the lid. Cook for 3 minutes to cook eggs from the top without flipping.
- Add ham: Remove lid, lay ham slices on top of asparagus, and replace lid. Cook for an additional 3 minutes.
- Check doneness: Ensure eggs are cooked to over easy with runny yolks and asparagus is tender. If asparagus is not ready, remove eggs and continue cooking asparagus for 1-2 more minutes.
- Assemble the Eggs Benedict: Split English muffins and lay open-faced. Top each with a ham slice, 4-5 asparagus spears, a squeeze of lemon juice, and a fried egg. Add a dab of butter on top and sprinkle with fresh chives. Add another optional squeeze of lemon.
Notes
- Using room-temperature eggs helps them cook more evenly and reduces sticking in the pan.
- If skillet space is limited, cook asparagus separately and keep warm while cooking eggs and ham.
- Skipping hollandaise sauce saves time and calories; the combination of runny egg yolk, butter, and lemon juice provides a similar richness and tang.
- Use thin asparagus spears for quicker cooking and better texture.
- Nutrition estimates assume each ham slice weighs 0.5 ounces and all olive oil and butter measured are used.
