This Asparagus Eggs Benedict recipe is a twist on a classic brunch favorite! It is a delicious low-carb variation made with homemade hollandaise sauce and a bed of roasted asparagus instead of an English muffin.
Whether you’re looking for a delicious dish to host a weekend brunch or want something different for a morning indulgence, this eggs and asparagus benedict will hit the spot! The tender asparagus pairs perfectly with the creamy hollandaise sauce, soft poached egg, and hearty ham. Each bite is loaded with luxurious richness – asparagus for breakfast never tasted so good!
Serve this dish on its own as a light meal with your favorite juice or hot drink. Or pair it with additional savory or sweet sides for a full-spread brunch. If you’re looking for more low-carb breakfast recipes, try my breakfast stuffed bell peppers, keto pancakes, or ham and cheese quiche.
Why You Will Love This Recipe
- Low-carb. This is a great breakfast option if you are following a low-carb or keto diet. You won’t miss the English muffin with this eggs asparagus hollandaise dish!
- Perfect for Brunch. The easy-to-assemble presentation of the asparagus and eggs with homemade hollandaise is made for brunch or fancier occasions.
- Nutritious. Veggies for the first meal of the day is always a win! The egg and ham add protein to this asparagus breakfast, and the sauce is light.
Recipe Ingredients
Below are the ingredients you will need to make this eggs benedict with asparagus recipe. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Eggs: You will need egg yolks to make the hollandaise sauce as well as whole eggs for the benedict.
- Dijan Mustard: Adds depth of flavor and a robust slightly spicy flavor to the hollandaise sauce.
- Lemon Juice: Brings a tangy acidity to the hollandaise sauce and helps tenderize the egg yolks.
- Butter: Unsalted butter is best so you can control the salt flavor in this recipe.
- Avocado Oil: The mild buttery flavor adds a delicious taste to the asparagus. Alternatively, you can use olive oil.
- Asparagus: Look for asparagus that is firm with straight smooth spears. Snap off or trim the woody ends before using them in the recipe.
- Ham: Pre-sliced cooked ham from the grocery store makes preparation easier.
How to Make Asparagus Eggs Benedict
Below are photos and recipe steps so you can easily make this eggs benedict asparagus recipe at home. You will also need an oven, a large saucepan, a baking sheet, a mesh strainer, a mixing bowl, a mixing spoon, a food processor or a high-speed blender, and a stovetop burner.
Prepare the Asparagus and Egg
Preheat the oven to 400ºF and line a baking sheet with parchment paper. Toss the asparagus in oil and spread the oiled asparagus out evenly on the baking sheet. Roast in the oven for 15-20 minutes until it is soft. Then heat a large saucepan or pot of water on the stovetop and bring it to a simmer. Once simmering, crack a whole egg into a fine mesh strainer over a small bowl. Transfer the strained egg to its own bowl or ramekin.
Poach the Egg
Using a spoon, create a whirlpool in the simmering water by quickly stirring it around in one direction. Drop the strained egg into the center of the whirlpool and allow it to cook in the water for about 3 minutes.
Remove the Egg
After the 3 minutes, use a slotted spoon to remove the egg from the water, allowing excess water to drip off. Set it aside. Repeat this process for all 4 eggs.
Prepare the Hollandaise Sauce
Add the egg yolks, mustard, salt, and lemon juice to a high-speed blender or food processor and blend until smooth, for about 10-15 seconds. Meanwhile, heat the butter in the microwave or on the stove until completely melted and hot. If using the microwave, cover the butter so it doesn’t splatter. While running the blender or food processor, slowly pour the butter into the egg mixture and run it until it is emulsified, for about 10-15 seconds. Set the sauce aside.
Assemble
Plate a few asparagus spears on each plate, then top with sliced ham, a poached egg, and drizzle with hollandaise sauce. Sprinkle with herbs or microgreens if desired, then serve!
Serve
Below are some of our favorite recipes to serve with this dish for breakfast or brunch.
- Keto Blueberry Muffins
- Shaved Brussels Sprouts Salad
- Key Lime Stuffed Strawberries
- Bacon and Egg Crescent Roll
- Keto Biscuits
Tips and Tricks
- Add 1-2 tablespoons of vinegar to the boiling water when you poach the eggs to prevent white wispy egg white strings from forming.
- Make sure the melted butter is hot when you add it to the hollandaise for proper emulsification so the sauce is creamy.
- Load up on eggs benedict toppings for a heartier dish. Try micro greens or fresh herbs for a pop of color and flavor, or avocado, sauteéd mushrooms, spinach, salsa, or hot sauce.
Asparagus Eggs Benedict FAQ
Asparagus eggs benedict is best enjoyed fresh. I recommend making only what you plan to eat when you prepare it. If needed, you can store leftover asparagus and eggs separately in airtight containers in the refrigerator for up to 2 days. But the hollandaise sauce doesn’t keep or reheat well so I don’t recommend storing it to eat later.
To give your asparagus benedict poached eggs the perfect oval shape and smooth texture, strain the eggs before poaching them, and make sure to add vinegar to your boiling water. Both of these tips will help reduce the whisky strings that can form. I also highly recommend the whirlpool method, as outlined in the recipe, to prevent the eggs from ending up flat.
To make a veggie eggs benedict, simply omit the ham and follow the recipe instructions as listed. Or, you can also substitute extra vegetables for the ham, layering in roasted portobello mushrooms, zucchini rounds, or pieces of thinly sliced butternut squash.
Our eggs benedict recipe has 493 calories per serving which includes a serving of asparagus.
More Breakfast Recipes
- Overnight Breakfast Casserole
- Keto Breakfast Chaffle Toast
- Chorizo Breakfast Scramble
- Cheesy Ham and Jalapeno Bites
Asparagus Eggs Benedict
Ingredients
Hollandaise Sauce:
- 3 large egg yolks
- 1 tsp Dijon mustard
- ¼ tsp lemon juice
- ¼ tsp salt
- 6 tbsp unsalted butter melted and hot
Asparagus Eggs Benedict:
- 2 tbsp avocado oil
- 2 lbs fresh asparagus trimmed
- ½ lb cooked sliced ham
- 4 large eggs
- Microgreens or fresh herbs optional for garnish
Instructions
- Preheat the oven to 400 degrees and line a baking sheet. Toss the asparagus in the 2 tbsp oil, and spread the oiled asparagus on the baking sheet. Roast in the oven for 15-20 minutes, until soft.
- Poach the eggs. Heat a large saucepan or pot of water (with 1-2 tsp vinegar added to the water) to a simmer. Once simmering, crack an egg into mesh strainer over a small bowl. Transfer the strained egg to it’s own small bowl. Using a spoon, create a whirlpool in the simmering water by stirring it around and around in one direction. Drop the strained egg into the center of the whirlpool and allow to sit in the water to cook for 3 minutes. After the 3 minutes, use a slotted spoon to remove the egg from the water. Set aside. Repeat this process for all 4 eggs.
- Make the hollandaise sauce by adding the egg yolks, Dijon mustard, salt, and lemon juice to a high speed blender or food processor and blending until smooth (about 10-15 seconds). Meanwhile, heat the butter in the microwave or on the stove until completely melted and hot. If using the microwave, cover the butter so it doesn’t splatter everywhere. While running the blender or food processor, slowly pour the butter into the egg mixture and run until emulsified (about 10-15 seconds). Set the sauce aside.
- Assemble the eggs benedict. Plate a few asparagus spears on each plate, then top with sliced ham, a poached egg, and drizzle with hollandaise sauce. Sprinkle with herbs or microgreens, then serve!
Notes
- The hollaindaise sauce does not keep well and does not reheat well either. Make it as soon as you plan on using it for best quality.
- Leftover asparagus and eggs should be stored separately for up to 2 days.
- Vinegar in the water is optional but I did find that it helped keep the white stringy egg bits minimal. Straining the egg before poaching also helps to limit those white stringy egg bits.
- Creating the whirlpool keeps the egg nice and oval. If you choose not to use this method, its more likely the egg will end up flat and not oval. Still delicious but not quite as pretty.
