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Eggs Benedict with Asparagus

Here’s an easy twist on eggs Benedict that’s perfect for brunch, lunch or even dinner.

15MinutesPrep Time
20MinutesTotal Time



  1. Fill saucepan with enough water to come 3 inches up side. Heat until water simmers gently; stir in vinegar. Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.
  2. Meanwhile, microwave Queso Blanco Sauce for 1 to 2 minutes or until warm (do not boil). Top each croissant half with asparagus, poached egg and Queso Blanco Sauce.