Asparagus Eggs Benedict Skillet Recipe
This shortcut Eggs Benedict with asparagus offers a simple and delicious twist on the classic brunch favorite. Skipping the traditional hollandaise sauce, this version features perfectly cooked eggs over easy, tender asparagus, savory ham, and toasted English muffins, all finished with a dab of butter and a fresh squeeze of lemon for brightness. Ready in just 15 minutes, it’s an approachable recipe that delivers impressive flavor with minimal effort.
CourseBreakfast
CuisineAmerican
KeywordShortcut eggs Benedict, asparagus eggs Benedict, easy eggs Benedict, breakfast recipe, brunch recipe, stovetop eggs, English muffins, ham, prosciutto, simple hollandaise alternative, Stovetop
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings4 servings
Ingredients
Eggs Benedict Ingredients
- 2 English muffins
- 1 lb asparagus (15–20 thin spears)
- 4 slices deli ham or prosciutto
- 4 large eggs (room temperature for 15 minutes)
- 1 tablespoon olive oil
- Salt, to taste
Garnish
- ½ tablespoon butter
- 1 tablespoon fresh chives
- 1 lemon (for fresh squeezed juice)
Instructions
- Toast the English muffins and cut off the woody ends of the asparagus. Preheat a large skillet with a matching lid over medium heat. The skillet should fit 4 eggs, asparagus, and ham simultaneously. If your skillet is smaller, cook the asparagus separately and set it aside.
- For stainless steel pans, test the heat by flicking wet fingers near the pan; water should bead and dance to indicate readiness. Alternatively, use a nonstick pan to prevent sticking.
- Pour olive oil into the hot pan and swirl to coat. If asparagus spears are thick, add them first and cook for 3-5 minutes. For thin spears, add asparagus and crack the eggs into the pan simultaneously. Sprinkle with salt and cover with the lid. Cook for 3 minutes to steam the eggs on top without flipping.
- Remove the lid, lay the ham on top of the asparagus, then replace the lid and cook for another 3 minutes.
- Ensure eggs are cooked to your preference and asparagus is tender. If asparagus needs extra time, remove eggs and cook asparagus for another 1-2 minutes.
- Open the toasted English muffins, layer each with a slice of ham, 4-5 asparagus spears, and a squeeze of lemon. Top with a fried egg and a small dab of butter. Sprinkle with chives and add another lemon squeeze if desired.
Notes
- For best results, use eggs that have been sitting at room temperature for 15 minutes before cooking to promote even cooking.
- If you don’t have a large skillet with a lid, cook the asparagus and ham separately to avoid overcrowding the pan.
- Fresh lemon juice brightens the dish and balances the richness of the butter and ham.
- You can substitute deli ham with prosciutto or Canadian bacon according to preference.
- Nutrition estimates assume each ham slice weighs 0.5 ounces and all the olive oil and butter are fully used.