Skillet Eggs Benedict with Pan Roasted Asparagus and Mushrooms
I love eggs benedict, but rarely make it at home because it makes such a
mess….frying ham slices in one pan, poaching eggs in another, making a sauce in a
third. I’ve made things easier. Bacon and pan roasted veggies form a nest for the
eggs to poach in while I whip up a fast blender hollandaise.
3 slices bacon, chopped
4 to 6 oz. fresh mushrooms sliced (a mixture is good)
1 small onion, cut into wedges
8 oz. asparagus, washed and cut into 2-inch lengths
2 cups spinach
1/2 cup grape tomatoes
4 eggs
salt and pepper
4 thick slices whole grain bread, toasted
Truffled Bacon Chive Hollandaise
1. Cook bacon in a large deep skillet over medium heat until crisp. Remove bacon
to a plate and spoon out all but a Tbsp. of drippings (save one Tbsp. for the
sauce, if desired.)
2. Over medium heat, add mushrooms and onion to pan with the bacon drippings.
Sprinkle with a little salt. Cook 3 to 4 minutes or until mushrooms begin to
brown a bit and the onions are tender.
3. Add reserved bacon, asparagus, spinach and tomatoes, tossing to combine.
Create a hollow for each egg. Slip one egg into each vegetable nest. Season with
salt and pepper. Cover, reduce heat and cook 8 to 10 minutes or until egg
whites are set and the yolks are thickened.
4. Place toast on serving plates or platter. Top each toast with an egg and a
portion of the vegetables. Drizzle with warm hollandaise. Garnish with fresh
chives, if desired
Makes 4 servings
Truffled Bacon Blender Hollandaise
1/2 cup unsalted butter
1 Tbsp. Bacon fat
1 Tbsp. black truffle olive oil
3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne or hot sauce
1. Heat butter slowly in a small pot until it foams. Add bacon fat and truffle oil.
Heat again just until it foams.
2. Meanwhile, drop egg yolks, lemon juice, salt and cayenne into a blender. Blend
the egg yolk mixture 20-30 seconds or until it’s pale and golden.
3. With the motor running, drizzle in the hot melted butter mixture. Run the
blender a few seconds longer after the butter has been incorporated.
4. Keep warm until ready to serve. Leftovers don’t reheat well, but taste great
cold spread on toast.