Asparagus Benedict

Asparagus Benedict
  • Prep Time: 5
  • Total Time: 25
  • Servings: 6

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About this Recipe

Dempsters® WholeGrains™ Canadian Century Grains Bread makes this family favourite a feel good option for breakfast this weekend


1 (56 g) Package dry hollandaise sauce mix
24-30 Asparagus spears
6 Eggs
1 tbsp (15 mL) White vinegar
6 Slices Dempsters® WholeGrains™ Canadian Century Grains Bread, toasted
6 Slices Swiss cheese
12 Slices Schneiders® Peameal Style Bacon, cooked as per package directions
Salt and pepper


COOK hollandaise sauce according to package directions. Keep warm.

BLANCH asparagus in boiling water until tender crisp about, about 2-3 minutes. Set aside.

BRING a large pot of water to a boil. Lower heat to keep water just simmering. Stir in vinegar. Working one egg at a time, crack into a small cup and gently drop into the simmering water. Once all eggs have been added to the pot cook until desired doneness, about 3-4 minutes for medium poached. Remove eggs from pot with a slotted spoon.

PLACE 2 slices of peameal bacon on each slice of toast, top with a slice of cheese, a layer of blanched asparagus, and a poached egg. Drizzle with desired amount of hollandaise sauce and season with salt and pepper. Serve immediately.


For a lighter option, try this recipe with Dempster's® THINS Whole Wheat Bread instead.

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