Breakfast & Brunch
Eggs Benedict
Prep Time: 5 min | Cook Time: 10 min | Servings: 2 | Calories: 791
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Prep Time
5 min
Cook Time
10 min
Servings
2
Calories
791
These beautiful sandwiches are nothing short of a masterpiece. They combine buttery toasted English muffins, Sargento® Sliced Baby Swiss Cheese, smoky Canadian bacon, asparagus spears and a perfectly poached egg and Hollandaise sauce on top for that classic eggs Benedict flavor.
Ingredients
- 2 egg yolks
- Juice of 1/2 lemon
- 1/2 cup clarified butter*
- Pinch of salt
- 4 thin slices Canadian bacon
- 2 sourdough English muffins, split
- 1 Tbsp. butter, melted
- 2 slices Sargento® Sliced Baby Swiss Cheese
- 2 eggs, poached*
- 4 spears asparagus, blanched
- Dash paprika
Directions
- Preheat panini grill to high.
- Prepare Hollandaise sauce: In the top of a double boiler, whisk eggs. Gradually whisk in lemon juice. Place over simmering water (do not let boil). Add butter, 2 tablespoons at a time, whisking until smooth. Add salt and cook, whisking constantly, until thickened, about 5 minutes.
- Arrange bacon on bottom grill plate; close the top plate and cook until heated, 1-2 minutes. Remove and set aside. Wipe grill plates clean.
- Place muffins on a work surface and brush both the cut and crust sides with butter. Place in grill; close the top plate and cook until golden brown, 3 to 4 minutes. Remove from grill and place bottom halves on two plates. Layer each with bacon, cheese, egg and asparagus. Drizzle with Hollandaise and sprinkle with paprika. Serve with top halves immediately.
