The canadian bacon and toasted english muffin are hiding under there somewhere.
Asparagus isn't a traditional ingredient in eggs benedict, but I wanted something green in the dish. And it was on sale! I figured, why not add it here, since hollandaise is a classic sauce that goes with asparagus anyway. It was a good choice. It added texture, crunch, and what I like to think is some good nutrition to help make up for that rich, buttery hollandaise.
Speaking of hollandaise, what a treat! Simple egg yolks and butter combine to create the most luxuriously creamy sauce that simply elevates a dish like this to another level. I added fresh chives from the garden to give it a little extra herbalicious flavor.
And those potatoes! They're the perfect side to have with this so they can mop up any extra hollandaise that may have spilled off those perfectly poached eggs.
It's a perfect brunch dish to get the weekend started off right. With coffee, of course.
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