Eggs Benedict can be pretty fussy to make yourself, so it's rarely enjoyed at home. So I have a quick and easy version that takes 15 minutes and a single pan.
I also add some asparagus for a seasonal brunch, especially since it pairs great with both ham and eggs.
First, instead of poaching the eggs, I fry them over easy. They don't even need to be flipped. Simply cover the pan with a lid and the tops will set while still keeping the yolks runny.
Second, hollandaise sauce is also finicky, trying to get the emulsion to stick and not break. But have you ever looked at the ingredients for hollandaise sauce? For a recipe this size, you'd want a whole stick of butter, 2 egg yolks, and some lemon juice. It's delicious for sure... but...
We already have a runny yolk, so I just melt a small pat of butter over the finished eggs and add a squeeze of lemon. It's much healthier and I consider it close enough for a fast and easy breakfast (or brunch) without a lot of pans and tools to clean up.
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Recipe
Equipment
- 1 large skillet
Ingredients
Eggs Benedict ingredients
- 2 English muffins
- 1 lb asparagus 15-20 THIN spears
- 4 slices deli ham or prosciutto
- 4 large eggs sitting at room temp 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
- NOTE: Everything is cooked in 1 pan, and we skip the fancy hollandaise (which is just a ton of butter, a couple egg yolks, and lemon juice). Instead we'll have a runny yolk from frying eggs over easy, a dab of butter, and a squeeze of lemon.
- Toast the English muffins, cut woody ends off asparagus, preheat a large skillet over medium heat. Make sure that skillet has a matching lid. It needs to fit 4 eggs, then some crowded asparagus, and the ham can go in anywhere. (If it won't all fit, cook the asparagus first, remove and set aside).
- If using a stainless steel skillet: make sure it's hot enough or the eggs will stick. Get your hands wet and flick some water onto the pan - if it sizzles off, it's not hot enough yet. If the water beads up and dances around, it's ready. (You can also use a nonstick for this recipe).
Cook eggs, ham, and asparagus
- Once hot, pour olive oil in the pan and swirl to coat. Set temperature to medium heat.If your asparagus spears are thick, add them first and cook for 3-5 minutes. If they are thin, add asparagus and crack the eggs into the pan at the same time. Sprinkle with salt, then put lid on the pan. Cook for 3 minutes. (The lid helps cooks the tops of the eggs so you don't need to flip them).
- Remove the lid and add the ham, you can even lay it on top of the asparagus. Replace lid and cook for another 3 minutes.
- Check the eggs, which should be done. Asparagus should also be done (but if not, remove the eggs and continue to cook for another minute or two).
Assemble the eggs Benedict
- Lay English muffins open face. Top with a slice of ham, then 4-5 asparagus spears, a squeeze of lemon, and topped with a fried egg. Dab a little butter on top. Sprinkle with chives (optional), and another squeeze of lemon (optional).
Notes
Nutrition
Fresh asparagus
Eggs Benedict with asparagus is more than just a seasonal twist on a classic recipe. Asparagus pairs really well with both ham and eggs. It's also great with prosciutto, so feel free to swap that in for the ham.
Anyway, asparagus is in season starting sometime in March and lasting through June, varying slightly based on your climate. If you can buy it from a local source, it will taste better.
When asparagus is stored too long after harvest, it can get stringy throughout the entire spear (not just the ends). This happens because the spears continuously convert their sugars (after harvest) into a substance (called lignin) that causes woodiness. The longer asparagus is stored, the more sugars they convert. Cooking doesn't make them less stringy.
Buying & storing
For this recipe, thin asparagus spears work the best, as they'll cook up in the same amount of time as the eggs. Thick spears are great for roasting and grilling since they hold up to the high heat really well.
If you aren't using the asparagus in a day or two, store them upright in a glass of water in the fridge (like a vase of flowers). That keeps them from drying out.
When you're ready to use the asparagus, cut the woody ends off. The white part at the bottom will be the woodiest. Don't snap the spears - that's actually not the best way to do it, as they are too likely to just snap where you apply pressure.
Cooking the asparagus
Asparagus will cook up really quickly in a hot pan. Thin spears are usually done in 4-6 minutes. It's just enough time to soften them up while leaving some firmness still in tact.
This times up perfectly with the eggs so you can assemble the eggs Benedict when everything finishes cooking at the same time.
The asparagus won't all be touching the bottom of the pan, as the eggs will be taking up some of that space. But you can stack them because they'll be steam-cooked when you cover the pan with the lid.
If they just don't fit, you can cook them first, adding a little olive oil or water to the pan (both work great). Remove them, set aside, and then cook the eggs and ham.
Eggs Benedict over easy
I might anger some people by making this statement, but for me, frying eggs over easy is close enough to a poached egg! (Gasp! I know... we all have our hills we'll die on and I respect everyone who insists on poaching the eggs).
If you want to poach eggs, or at least give it a shot, follow the guide from Downshiftology.
If you want to take the easy road for a quick eggs Benedict brunch, fry the eggs! They even look (a little) like the poached eggs when they are cooked without flipping. To set the egg whites, just cover the pan with a lid and it will steam them until they are set.
To make the eggs, you can use your favorite non-stick or stainless steel pan. I've been wearing through non stick pans too much (the old teflon coated ones that I need to replace with a better technology). So I started cooking eggs in my stainless steel pan. (I have an All-Clad that I love, and you can keep an eye on deals here).
All Clad's website has a great article (and video) on cooking eggs in a stainless steel pan.
The eggs don't stick, as long as you get the pan hot enough (but not too hot). There's an easy test - flick some water on the pan and see what it does.
- Not hot enough: the water sizzles and evaporates
- Just right: the water beads up and dances around
- Too hot: the water droplets burst into tiny droplets
Options for hollandaise sauce
For my quick & easy eggs Benedict, I don't bother making a hollandaise sauce. Like I said at the start of this article, the sauce is basically butter, eggs, and lemon juice. To make enough sauce for this recipe, you'd use:
- 1 stick of butter (yes, that much!)
- 2 egg yolks
- 1 teaspoon lemon juice
- Cayenne pepper or other flavorings
First, that's a ton of butter (which is why the sauce is so delicious). I generally try to eat healthy and don't mind a good hollandaise sauce for an indulgent brunch. But for a random weekday or even just a lazy Saturday morning, I don't want that much butter (or fuss).
I figure the yolks are runny, so I already have that fat and thick texture. I add a little butter when serving it that melts over the top, and then a squeeze of lemon for some bright acidity. It's not perfect, but works in a pinch.
That said, I'm all for the extra effort of making a sauce yourself. I found a few options if you do want to go all out:
- Easy hollandaise sauce with an immersion blender (Serious Eats) - uses warm butter instead of warmed egg yolks
- Hollandaise sauce on the stovetop (heating butter and eggs while whisking) - from Preppy Kitchen
- Double boiler method of hollandaise sauce from Scotch & Scones
There are also ready-made packets sometimes in the refrigerated section of a grocery store, as well as powder mix packets where you find gravy.
Lastly, you can opt for a recipe like my Eggs Benedict Florentine, where the creamed spinach acts as a stand-in for the hollandaise sauce.
Options for ham
Sliced deli ham is an easy way to make quick eggs Benedict. The slices warm quickly and can brown up with just 30 seconds in the pan if you don't have enough space (add them after you take out the asparagus).
I've tried a lot of deli ham over the years, and my favorite is Boar's Head Tavern Ham. It doesn't have added water like other hams, including other versions of Boar's Head, so it has a much better flavor and consistency.
A ham steak is another good option, but you will have to make sure it has time to cook in the pan to fully warm up. A thinner slice of Canadian bacon could be a happy middle ground.
Lastly, prosciutto is an excellent option for this particular eggs Benedict recipe. Asparagus and prosciutto are perfect pairs. The prosciutto can be used cold, or heated up just like deli ham.
More recipes & resources
I grow asparagus in my garden, so I'm always looking for ways to use it up. Try a few of my favorite recipes: asparagus risotto with ham or an asparagus sandwich with goat cheese.
If you're wondering what else is currently in season, check out my calendars to see what produce is in season each month (and coming up soon).
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