Asparagus Eggs Benedict Recipe

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Asparagus Eggs Benedict
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Ingredients:

Directions:

  1. Place asparagus in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-4 minutes or until crisp-tender. Set aside.
  2. Prepare hollandaise sauce according to package directions. Meanwhile, in a large skillet, bring 2-3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the water, slip the eggs, one at a time, into the water.
  3. Cook, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, lift each egg out of the water.
  4. To assemble, place 4 pieces of asparagus on each muffin half; top with a poached egg; sprinkle with cheese. Top each with about 3 tablespoons hollandaise sauce; garnish with paprika. Serve immediately. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 166.7 Kcal (698 kJ)
Calories from fat 66.96 Kcal
% Daily Value*
Total Fat 7.44g 11%
Cholesterol 171.96mg 57%
Sodium 180.24mg 8%
Potassium 184.81mg 4%
Total Carbs 14.91g 5%
Sugars 1.25g 5%
Dietary Fiber 1.94g 8%
Protein 11.13g 22%
Vitamin C 1.9mg 3%
Iron 2.3mg 13%
Calcium 153.7mg 15%
Amount Per 100 g
Calories 150.18 Kcal (629 kJ)
Calories from fat 60.32 Kcal
% Daily Value*
Total Fat 6.7g 11%
Cholesterol 154.92mg 57%
Sodium 162.38mg 8%
Potassium 166.5mg 4%
Total Carbs 13.43g 5%
Sugars 1.13g 5%
Dietary Fiber 1.75g 8%
Protein 10.03g 22%
Vitamin C 1.7mg 3%
Iron 2.1mg 13%
Calcium 138.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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