FOX 8 Recipe Box: Eggs Benedict

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Eggs Benedict with Asparagus and Hollandaise Sauce

Recipe by Zack Bruell, Chef and Restaurateur at Parallax, Table 45L’AlbatrosChinato, Cowell & Hubbard, DYNOMITE and Kafeteria

Hollandaise Sauce

  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Salt and pepper, to taste


Eggs Benedict

  • 8 slices ham
  • 8 Slices of Brioche or 4 English muffins, split
  • 2 teaspoons white wine vinegar
  • 8 eggs
  • 16 asparagus spears, grilled and seasoned to taste
  • Salt and pepper, to taste
  • Hollandaise sauce, recipe above



  1. Whisk the egg yolks and lemon juice over a double boiler until eggs are slightly thickened. Slowly drizzle in the melted butter.  Season with salt and pepper.
  2. Brown the ham in a skillet. Toast brioche or English muffins.
  3. Bring water to a boil, adding white wine vinegar.  Place eggs into ramekins and add to the water.  Cook until egg white is set and yolk is soft. Remove with a slotted spoon.
  4. Stack brioche (or English muffins) with two spears each of asparagus, then add grilled ham and poached egg.  Top with Hollandaise sauce.