Recipe Background
Dine with elegance any time of the day, but especially at breakfast. With Jackie Kennedy's Eggs Benedict, you will always get the presidential treatment of great taste! Gently poached eggs are perched atop an open croissant and a salty slice of Canadian-style bacon, then topped with an abundance of melted Asiago cheese and a drizzling of creamy hollandaise sauce for indescribable morning perfection. Jackie Kennedy's Eggs Benedict is a classic and high-class addition to your brunch menu that everyone will enjoy.
Dine with elegance any time of the day, but especially at breakfast. With Jackie Kennedy's Eggs Benedict, you will always get the presidential treatment of great taste! Gently poached eggs are perched atop an open croissant and a salty slice of Canadian-style bacon, then topped with an abundance of melted Asiago cheese and a drizzling of creamy hollandaise sauce for indescribable morning perfection. Jackie Kennedy's Eggs Benedict is a classic and high-class addition to your brunch menu that everyone will enjoy.
Ingredients
- water to taste
- 12 fresh asparagus spears woody ends trimmed
- 1 teaspoon distilled white vinegar
- 1 teaspoon salt
- 4 eggs
- 2 large croissants split
- 4 slices Canadian-style bacon
- 1 cup Asiago cheese grated
- 1/2 cup prepared hollandaise sauce store-bought or homemade
- fresh black pepper optional, to taste, for garnish
- green onions optional, to taste, sliced, for garnish
Directions
- Line an 18x26-inch baking sheet with parchment paper.
- Keep one clean, large serving platter in a warmer or in a low-temperature oven.
- In a large saucepan with a steamer insert over medium-high heat, add enough of the water to reach just below the bottom of the steamer insert.
- Cover the saucepan and bring the water to a boil.
- Add the asparagus to the boiling water and cover the saucepan.
- Steam the asparagus until they are just tender, about 2-6 minutes depending on the thickness of the asparagus.
- Move an oven rack about 6 inches from the heat source and turn the oven on to the broil setting.
- In a separate large saucepan over medium-high heat, add 2-3 inches of the water and bring it to a boil.
- Reduce the stovetop heat to medium-low.
- Add the vinegar to the boiling water and stir to combine, keeping the water-vinegar mixture at a gentle simmer.
- Add the salt to the water-vinegar mixture and stir until dissolved.
- In a small bowl, crack open 1 egg at a time, then hold the bowl just above the surface of the water-vinegar mixture and gently slip the egg in. Repeat with the remaining eggs.
- Poach the eggs until the whites are firm and the yolks have thickened but are not hard, about 3-5 minutes.
- Cover a platter with paper towels, then using a slotted spoon, transfer the cooked eggs to the prepared lined platter to drain.
- Transfer the drained poached eggs to the prepared warm platter and keep them warm.
- On the prepared baking sheet, add each of the croissant halves, cut-sides up, with space in between them.
- Top each of the croissant halves with 1 slice of the Canadian bacon, 1 of the poached eggs, 3 spears of the asparagus, and 1/4 cup of the Asiago cheese.
- Broil the eggs Benedict until the cheese is melted and beginning to crisp, about 2-3 minutes.
- In a medium saucepan over medium heat, add the hollandaise sauce and heat until it is bubbly and hot, about 5 minutes.
- Evenly pour the warm hollandaise sauce over the top of the eggs Benedict.
- Serve garnished with the black pepper and the green onions.
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