Honeymoon Eggs Benedict

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 12 fresh asparagus spears
• 4 eggs
• 1 teaspoon distilled white vinegar
• 1 teaspoon salt
• 2 large croissants, split
• 4 slices Canadian-style bacon
• 1 cup grated Asiago cheese
• 1/2 cup prepared hollandaise sauce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Place the split croissant halves cut side up on a baking sheet, sprinkle with the grated Asiago cheese, and bake for 5 minutes until the cheese melts.

2. Trim the woody ends from the asparagus. Steam or boil them in a pan of boiling water for 2 to 3 minutes until bright green and just tender. Drain and keep warm.

3. Fill a wide saucepan about two-thirds full with water, add the vinegar and salt, and bring to a gentle simmer. Do not let it boil hard.

4. Crack each egg into a small cup. Stir the simmering water gently to make a slow swirl, slide in one egg at a time, and poach for 3 to 4 minutes until the whites are set. Cook until the yolk reaches 160°F (71°C) or the whites are fully set. Lift out with a slotted spoon.

5. Warm the Canadian-style bacon slices in a skillet over medium heat for 1 to 2 minutes per side until heated through and lightly browned.

6. Warm the prepared hollandaise sauce in a small saucepan over very low heat, stirring often, for 1 to 2 minutes. Do not let it boil.

7. Place a toasted croissant half on each plate. Top with bacon, asparagus, and a poached egg, then spoon hollandaise sauce over the eggs and serve right away.