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Eggs Benedict with Baked Asparagus & Potatoes

Apr. 22, 2020 / Julia Price
Eggs Benedict with Baked Asparagus & Potatoes

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
  • Chives
  • 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

  1. Melt butter in a small pot over medium heat until it’s foamy.
  2. 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.
  3. 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

  1. Preheat oven to 425 degrees Fahrenheit
  2. Dice red potatoes into ¾” pieces
  3. Cut asparagus into thirds
  4. Toss together on baking sheet with 2 tablespoons olive oil
  5. Season with onion powder, garlic powder, paprika, and a pinch of salt and pepper
  6. Bake until asparagus and potatoes are tender, about 20-25 minutes, stirring halfway through

Cook & Assemble the Benedicts

  1. In a medium skillet over medium-high heat cook the Canadian bacon until golden brown and crisp around the edges (about 6 minutes)
  2. Toast English muffins to a crisp, golden brown
  3. 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
  4. Crack 1 egg into the plastic warp-lined bowl
  5. 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)
  6. 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.
  7. Drop eggs in one at a time and cook for 6 minutes
  8. Remove eggs with from water with a slotted spoon, set aside on a plate and let sit for about a minute
  9. Place the halves of English muffins on a plate (butter them if desired), top each with a slice of Canadian bacon
  10. Carefully cut the plastic wrapped eggs right under the knot, unpeel the rest of the plastic and place eggs on top of Canadian bacon
  11. Spoon the hollandaise sauce over the eggs and sprinkle with finely chopped chives
  12. Add a serving of the asparagus and potatoes to your plate and enjoy!