Eggs Benedict with Baked Asparagus & Potatoes (4 Servings)
Need a delicious breakfast that is healthy and nutritious? This breakfast is perfect to try when you’re ready to switch things up but still want something healthy and delicious. Try it out and tag us in your creations: @vasafitness.
1 bunch of large asparagus
6-8 small red potatoes
11 eggs (3 egg yolks, 8 eggs)
8 slices of turkey Canadian bacon
4 English muffins
¾ cup unsalted butter
1 ½ teaspoon lemon juice, more to taste as desired
¼ teaspoon cayenne or hot paprika, more to taste as desired
2 tablespoons extra-virgin olive oil
Non-Stick cooking spray
Kosher salt and freshly ground pepper
Seasonings for asparagus and potatoes
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon paprika
Make the Hollandaise
Melt butter in a small pot over medium heat until it’s foamy.
Place egg yolks and 2 teaspoons of water in a blender. Start blending and slowly work in the melted butter. Add lemon juice, cayenne and salt and pepper to taste. You can adjust the amounts of lemon juice and cayenne as desired for taste.
Transfer the hollandaise to a bowl and place plastic wrap directly on the surface so that a skin doesn’t form.
Prep and Bake Asparagus & Potatoes
Preheat oven to 425 degrees Fahrenheit
Dice red potatoes into ¾” pieces
Cut asparagus into thirds
Toss together on baking sheet with 2 tablespoons olive oil
Season with onion powder, garlic powder, paprika, and a pinch of salt and pepper
Bake until asparagus and potatoes are tender, about 20-25 minutes, stirring halfway through
Cook & Assemble the Benedicts
In a medium skillet over medium-high heat cook the Canadian bacon until golden brown and crisp around the edges (about 6 minutes)
Toast English muffins to a crisp, golden brown
In a small bowl, place 12” sheet of heatproof plastic wrap and press into the center of the bowl then spray the center with non-stick cooking spray
Crack 1 egg into the plastic warp-lined bowl
Pull in the sides of the plastic wrap and twist together making sure there are no air bubbles and tie in a tight knot (repeat steps 1-3 for other eggs)
In a medium pot bring 3-4” of water to a simmer. There should be tiny bubbles rising to the surface. If your water is boiling, it’s too hot and you’ll get hard-boiled eggs.
Drop eggs in one at a time and cook for 6 minutes
Remove eggs with from water with a slotted spoon, set aside on a plate and let sit for about a minute
Place the halves of English muffins on a plate (butter them if desired), top each with a slice of Canadian bacon
Carefully cut the plastic wrapped eggs right under the knot, unpeel the rest of the plastic and place eggs on top of Canadian bacon
Spoon the hollandaise sauce over the eggs and sprinkle with finely chopped chives
Add a serving of the asparagus and potatoes to your plate and enjoy!
Julia is the Social Media Coordinator for VASA Fitness Corporate where she has the opportunity to manage the social media and customer engagement for each VASA location. When she isn't working out or posting about VASA , she enjoys baking, hiking, and hanging out with her friends.