Easy eggs Benedict with asparagus

Eggs Benedict with asparagus, deli ham, and a fried over easy egg that was easy and quick to make. Set on a wood cutting board backdrop.

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Easy eggs Benedict with asparagus

Instead of poaching eggs, cook them over-easy in a skillet, without flipping. Put the lid on to set the whites. Add asparagus and ham for a seasonal brunch.

Prep Time5

Cook Time10

Total Time15

Servings: open-faced muffins

Calories: 247kcal

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

Eggs: room-temperature eggs cook better than straight from the fridge, according to All-Clad.

Nutrition is calculated assuming each slice of deli ham weighs 0.5 ounces, and that all of the olive oil and butter are used.

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Nutrition