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Apr 15, 2022



  • teaspoon oil, for cooking
  • Package of Jambon De Paris
  • 10 asparagus spears
  • 4 slices of bread or English muffins 

Hollandaise Sauce:

  • 3 large egg yolks
  • ½ cup unsalted butter, room temp.
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • smoked paprika 

Poached Eggs:

  • Fresh eggs


  • Cook the asparagus for about 5-10 minutes in an oiled skillet over medium-high heat, or until browned. Season with salt and pepper, and remove from heat. 

Hollandaise Sauce: 

  • Fill a medium saucepan with 5 cups of water and bring to a boil, then reduce heat to a simmer.
  • Add egg yolks to a bowl and whisk until pale in color. 
  • Place the bowl on top of the saucepan, don't let it touch the simmering water.
  • Whisk the yolks constantly but gently. Cook the yolks until they have thickened, which takes about 3 minutes.
  • Add 1 tablespoon of butter at a time, whisking constantly.
  • Once all the butter has been added, season the sauce with lemon juice, salt, and cayenne pepper. Your Hollandaise should be thick enough to coat the back of a spoon. Sauce should be used within the first hour of making it. 

Poached Eggs: 

  • In a large saucepan, heat water over medium heat until simmering.
  • Crack each egg, one at a time, into a small bowl, then gently slide each one into the simmering water. Make sure to tip the eggs in close to the surface of the water – not from a height.
  • Cook the eggs until whites are set and yolks are still soft - about 3 minutes. Then remove the eggs with a slotted spoon and place on a plate.

To Assemble the Eggs Benedict:

  • Butter the slices of toast, lightly fry the Jambon De Paris in butter in a skillet and add to bread, arrange 3 asparagus spears on top. Carefully place one egg above, and top with a generous spoonful of the hollandaise sauce. Season with smoked paprika, salt and pepper, and serve immediately.