Asparagus Eggs Benny Over Biscuits

This dish is one of my husband’s favorite morning meals. I think it’s one of the reasons he married me… lucky for me, there are shortcuts that can easily be made, making it a doable dish for any kind of morning. You can take the shortcuts or go all out and make pieces of this from scratchy-scratch. You decide!

Ingredients n’ thangs:

  • Biscuits (Pillsbury or from scratch)
  • Asparagus
  • Eggs
  • Lemon
  • Sea Salt
  • Olive Oil
  • Eggs
  • Hollandaise Sauce (From package or from scratch)

Pre-heat the oven and prepare biscuits following directions. Set aside to cool.

Put the oven on Broil. Trim the bottoms of the asparagus and spread out on a cookie sheet. Drizzle a generous portion of olive oil, sprinkle sea salt and squeeze a half of a lemon. Mix well with hands and then put under the broiler. Check from time to time and mix every few minutes until fully cooked and to your liking. I like them well done and a tiny bit crispy.

Prepare hollandaise sauce following directions on package or making from scratch. When I make from scratch, I use Julia Child’s recipe (Below)

Poach 2 eggs.  I like to use a small skillet – non-stick is best, but anything will do. Fill the skillet about 1/2 way with water or about 1.5-2 inches deep. Add a small bit of apple cider vinegar (or any vinegar) and allow that to come to a boil. First, crack your egg into a bowl so that you can maneuver it into the water gently. Once the water is boiling pour the egg slowly into the water. I like to partially submerge the side of the bowl into the water as I’m dropping the egg in to be extra careful.

For runny eggs – 2 minutes. Medium – 3 minutes. Firm – 4 minutes.

To serve, split biscuit into two halves and place next to one another on a plate. Lay strips of asparagus across both halves and then top with eggs. Spoon piping hot hollandaise sauce on the eggs and serve with fork and knife.



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Julia Child’s Hollandaise Sauce 

Whisk together 3 egg yolks, 1 tablespoon of water, and 1 tablespoon of lemon juice in a sauce pan over low heat.

To moderate the heat, you can remove from burner intermittently if needed to ensure the eggs don’t overcook. Continue to whisk over the heat as they cook.  They’ll become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.

By spoonfuls, add soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.

Season lightly with salt, pepper.

Full recipe found here –


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