My Country Eggs Benedict is a somewhat more homespun version of the classic recipe. Use your leftover Easter ham along with roasted asparagus, an easy hollandaise sauce, and over-easy fried eggs to make this mouth watering brunch or luncheon dish!
I’ve never really known what to call this recipe. In concept, it’s Eggs Benedict. But in application, it’s not nearly so refined as that classic dish.
Where Eggs Benedict uses a beautifully toasted and buttered English muffin, I use whole-grain toast. And where the classic calls for Canadian bacon and a poached egg, I use leftover ham and an over-easy fried egg. Oh, and I also added roasted asparagus.
So, since my ingredients are a little more, shall we say, ‘homespun,’ I decided that Country Eggs Benedict would be just the right description for this gem of a recipe.
I make this recipe whenever I have leftover ham and roasted asparagus, two items that are nearly always on our Easter menu. You can probably make this from your Easter leftovers, too, and it’s great for either breakfast, brunch, lunch, or dinner. That’s what I call versatile! Add a glass of crisp, white wine and a lovely fresh Spring salad, and you have a delightful meal.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven/Stovetop
Total Time: 35 Minutes
Servings: 6
Primary Ingredient(s): Ham, asparagus, eggs, butter, bread
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This was so much easier than traditional Eggs Benedict and every bit as delicious! Even as an old, experienced cook, sunny side up eggs are easier for me than poached and I think they look a lot prettier.”
— Jeanne
What You’ll Like About This Recipe
- It uses leftovers from the traditional Easter meal.
- The salty ham, creamy hollandaise, and fried eggs are perfect flavor counterpoints.
- Great for breakfast, brunch, lunch, or dinner.
Key Ingredients
- Fresh asparagus — If you don’t have it leftover, it will take just a few minutes to roast while you make the sauce and eggs.
- Eggs — The main component of any hollandaise. You’ll want standard, large eggs.
- Whole grain bread, toasted — The base of the eggs benedict.
- Ham — Use any type of ham you like; I typically serve a baked ham for Easter and would use some of the leftovers from that.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations/Substitutions
- Substitute leftover turkey or chicken for the ham.
- Use sourdough or white sandwich bread instead of whole grain.
- Replace asparagus with sautéed spinach or even lightly steamed broccoli.
- Add a sprinkle of Parmesan cheese over the top for extra flavor.
How to Make Country Eggs Benedict
Hopefully, you’ll have some leftover roasted asparagus from Easter dinner. If so, reheat it for a few minutes in the microwave or on the stovetop and hold it to the side for when you’re ready to assemble everything.
Roast the Asparagus
If you don’t have leftover asparagus, it only takes a few minutes to prepare.
STEP 1. Preheat the oven to 425F.
STEP 2. Trim the asparagus spears if needed and place them on a baking sheet in a single layer.
STEP 3. Drizzle over the olive oil. Sprinkle with a little salt and pepper.
STEP 4. Pop the baking sheet into the oven and let it cook for about 20 minutes while you get on with the rest of the recipe.
Make the Hollandaise
For this dish, I make an herbed hollandaise sauce using a tried and true hollandaise recipe from my 1975 edition of the Betty Crocker Cookbook. It turns out perfectly every time and is very easy to make. Here’s how you do it.
STEP 5. Place three egg yolks in a medium saucepan with the lemon juice. Whisk the yolks and lemon together briskly.
STEP 6. Add ¼ cup of butter, cut into pieces. Cook the mixture stirring all the while over very low heat.
Pro Tip
When I say “very low,” I mean the lowest possible heat on your stove. Cooking over low heat will give the egg yolks time to cook without curdling.
STEP 7. When the first ¼ cup butter is completely melted add the remaining butter and continue whisking until all the butter melts and the sauce thickens.
STEP 8. Stir in the chives and parsley. Set the sauce aside over the lowest heat possible while you continue with the recipe.
Toast the Bread
STEP 9. Toast the bread either in a pop-up toaster, toaster oven, or under the broiler in your oven. Cut the crusts off the toasted bread.
Cook the Eggs
STEP 10. In a non-stick skillet over medium heat, melt half the butter and half the canola oil. Add three of the eggs and cook until the whites are cooked through but the yolks are still runny.
STEP 11. Repeat with remaining butter, oil, and eggs.
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Assembly
STEP 12. For each serving, place one slice of toast on the plate. Top with a slice of cooked ham, several asparagus spears, and a fried egg. Drizzle with a generous amount of the herbed hollandaise sauce and sprinkle with additional chives or parsley.
Recipe Tips
- There are a lot of little, separate steps in making this recipe, but it’s not difficult. Be sure to read all the way through and assemble your ingredients before starting.
- Cooking fried eggs is as simple as melting some butter and oil, cracking an egg into the pan, and letting it sit there until it’s done. To make it even easier, crack each egg individually into a small cup and then slide it from the cup into the pan.
- Cutting the crusts off the toast isn’t absolutely essential but it gives the finished presentation a bit of flair. Don’t throw the crusts away. Keep them in a ziptop bag in the freezer and use them from bread crumbs later.
- Don’t be intimidated by the thought of making Hollandaise sauce. It’s nothing but eggs, butter, lemon juice, and a few herbs cooked together. Follow my easy recipe and you’ll have a delicious sauce!
Troubleshooting Tips
- Hollandaise is too thick: Whisk in a teaspoon of warm water to loosen it.
- The sauce separated: The heat was too high. Remove from heat immediately and whisk to bring it back together.
- The toast is soggy: Wait to plate individual portions when just ready to serve and don’t let it sit.
How to Serve
Serve this dish as the centerpiece of a relaxed brunch or light supper. It goes very well with a fresh green salad or a spring-style fruit salad. If you want something even more substantial, roasted potatoes or hash browns make a nice addition. A crisp white wine or even a simple iced tea fits right in.
Storing Leftovers
This recipe is best served immediately after plating. If needed, store the components separately in the refrigerator for up to 2 days. Reheat the ham and asparagus gently before serving. Hollandaise sauce does not reheat well and should be made fresh. Eggs are also best cooked fresh.
Questions About Country Eggs Benedict
Of course. You can cook your eggs any way you like. You could even substitute scrambled eggs if you wanted to.
Yep. Use any kind of bread under the sun that you like. You can even use the leftover dinner rolls from Easter. Or that loaf of pumpernickel and rye that’s lurking in the back of the freezer. Anything at all.
Roasted broccoli, roasted cauliflower, and even roasted zucchini would be delicious. Or just simply leave that part of the recipe out.
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Recipe
Country Eggs Benedict
Ingredients
For the asparagus:
- 1 bunch fresh asparagus
- 2 tablespoons olive oil
- Salt and pepper
For the eggs:
- 2 tablespoons butter
- 2 tablespoons canola oil
- 6 eggs
For the sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup firm butter
- 1 teaspoon snipped chives
- 1 teaspoon finely chopped parsley
For Assembly:
- 6 slices whole grain or whole wheat bread toasted
- 6 slices cooked ham
- Additional chopped chives and/or parsley for serving.
Instructions
Roast the asparagus:
- Preheat the oven to 425 degrees.
- Trim any tough ends from the asparagus and place in a single layer on a baking sheet.1 bunch fresh asparagus
- Drizzle with olive oil and sprinkle with salt and pepper. Roll or toss the asparagus to evenly distribute the oil over all the spears.2 tablespoons olive oil, Salt and pepper
- Cook for approximately 20 minutes. Exact cooking time will depend on the thickness of the spears. Start checking after about 15 minutes and use your own judgment as to when the spears are done.
- Remove from the oven and set aside.
Prepare the eggs:
- In a medium non-stick skillet over medium heat, melt half the butter and half the canola oil. Add three of the eggs and cook until whites are cooked through but yolks are still runny.2 tablespoons butter, 2 tablespoons canola oil, 6 eggs
- Repeat with remaining butter, oil, and eggs.
Prepare the hollandaise sauce:
- Place the egg yolks and lemon juice in a medium saucepan and stir with a wire whisk.3 egg yolks, 1 tablespoon lemon juice
- Add half the butter. Heat over very low heat, whisking constantly until the butter has melted.½ cup firm butter
- Add the remaining butter and continue whisking until the butter is melted and the sauce thickens.
- When the sauce has thickened, stir in the chives and parsley. Keep over very low heat.1 teaspoon snipped chives, 1 teaspoon finely chopped parsley
- Toast the bread, remove the crusts and set aside.6 slices whole grain or whole wheat bread
Assembly:
- For each serving, place one slice of toast on the plate. Top with a slice of cooked ham, several asparagus spears and a fried egg. Drizzle with a generous amount of the herbed hollandaise sauce and sprinkle with additional chives or parsley.6 slices cooked ham, Additional chopped chives and/or parsley for serving.
Notes
- Cook the sauce gently over low heat and whisk constantly to prevent curdling. If the sauce becomes too thick, whisk in 1 to 2 teaspoons of warm water to loosen it. If it starts to separate, remove it from the heat immediately and whisk vigorously until it comes back together.
- Roast the asparagus until just tender with a slight bite. Overcooking will make it soft and stringy.
- Fry the eggs over medium to medium-low heat until the whites are fully set, and the yolks remain soft.
- Warm the ham gently in a skillet just until heated through. Avoid overcooking, which can make it dry and tough.
- Assemble just before serving to maintain the best texture. Start with toast, then ham, asparagus, egg, and finish with warm hollandaise.
- Serving immediately: This dish does not hold for very long once assembled. Serve right away for the best flavor and texture.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This was so much easier than traditional Eggs Benedict and every bit as delicious! Even as an old, experienced cook, sunny side up eggs are easier for me than poached and I think they look a lot prettier.
Thanks for another yummy recipe!
I love this! I had an interesting Eggs B in Asheville (where my daughter lives) that also used ham and asparagus, but the toast base was a a slice of toasted cornbread! Anything goes! Thanks for this recipe, Lana 😊
I do like the idea of using cornbread for the base. I’ll have to try that!
I loved the recipe, it is a must serve in our house now! Thanks
be still my stomach and the quivering of my tongue… this is so much better than the benedict and even my favorite, the hussarde… so gonna make this on the weekend… (not dieting then)
What a great idea to use the left over ham! I love eggs benedict and this looks absolutely fantastic.
I love your site! I stopped making hollandaise this way a long time ago and just just a blender now. I can even make it in a small bowl with a miniature immersion blender. Just simpler that way :)
Eggs Benedict is one of my favorite dishes!
This is a fantastic way to use up leftover Easter ham. Whatever you may call this, I’m a sucker for any sort of Eggs Benedict.
I love the title… and given what I’ve seen served as “eggs benedict” your version definitely qualifies! A delicious and elegant way to use up “leftovers”!