Asparagus Benedict

Asparagus Benedict

Bon Matin Multigrain Bread makes this family favourite a feel good option for breakfast this weekend

Preparation 5 min
Total 25 min
6 Servings
Bon Matin Multigrain Bread
MADE WITH Bon Matin® No Sugar, No Fat Added Multigrain Bread


  • 6 Slices Bon Matin™ No Fat, No Sugar Added Multigrain Bread, toasted
  • 1 (56 g) Package dry hollandaise sauce mix
  • 24-30 Asparagus spears
  • 6 Eggs
  • 1 tbsp (15 mL) White vinegar
  • 6 Slices Swiss cheese
  • 12 Slices Peameal Style Bacon, cooked as per package directions
  • Salt and pepper


  1. Cook hollandaise sauce according to package directions. Keep warm.
  2. Blanch asparagus in boiling water until tender crisp about, about 2-3 minutes. Set aside.
  3. Bring a large pot of water to a boil.
  4. Lower heat to keep water just simmering.
  5. Stir in vinegar.
  6. Working one egg at a time, crack into a small cup and gently drop into the simmering water.
  7. Once all eggs have been added to the pot cook until desired doneness, about 3-4 minutes for medium poached.
  8. Remove eggs from pot with a slotted spoon.
  9. Place 2 slices of peameal bacon on each slice of toast, top with a slice of cheese, a layer of blanched asparagus, and a poached egg.
  10. Drizzle with desired amount of hollandaise sauce and season with salt and pepper.
  11. Serve immediately.