You won't even miss the carbs in this elegant twist on a traditional Eggs Benedict recipe.

Flavorful asparagus provides the foundation for the fried egg, and then the whole thing is drizzled with decadent homemade sauce in this elegant Fried Egg with Asparagus and Hollandaise recipe. 

We used to grow our own asparagus in Virginia, and for anyone who has tried, you know that it takes several years, along with a lot of patience and scrawny spears, before you’re finally able to harvest full-size asparagus! 

We had almost gotten to that point in our garden when we packed up and moved to Maine. 

I have yet to start an asparagus bed at our new farm, but I do need to, because in the early spring, when the spears are ready to be picked, they’re ideal for this dish. 

If you don’t grow your own asparagus, check your local farmers market, or you can substitute spinach or another leafy green for the asparagus. 

And if you've never made your own Hollandaise sauce, you're in for a treat! It's easier to make than you might think - and so creamy and decadent.

Fried Egg with Asparagus and Hollandaise

Makes 2 servings.

Extra-virgin olive oil
6 to 10 raw asparagus spears, ends trimmed
Kosher salt
Freshly ground black pepper
2 fried eggs
Hollandaise Sauce (recipe below)
Freshly grated Parmesan, optional

Heat a drizzle of olive oil in a medium-sized skillet on medium-high. Add the asparagus spears. Season with salt and pepper. Cook 2 to 3 minutes on each side, until the asparagus is lightly seared but still crisp.

While the asparagus is cooking, fry the eggs to taste in a separate skillet. 

Make the Hollandaise sauce. 

Divide the asparagus spears between 2 plates, top them with the fried eggs, and spoon the Hollandaise sauce over it all. 

Garnish with Parmesan, if desired, and season with salt and pepper.

Homemade Hollandaise Sauce

3 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 cup (1 stick) butter, cut into 1/2-inch cubes and chilled
Freshly grated nutmeg
Kosher salt
White pepper

Bring a small pot of water to a boil. Add the egg yolks, lemon juice, and water to a heatproof glass bowl and set it over the pot of boiling water, making sure the water doesn’t touch the bottom of the bowl.

Whisk the mixture until combined. 

Slowly add the butter, a few pieces at a time, whisking continuously as the butter melts. Whisk until the butter is all incorporated. 

Cook for another minute or two, continuing to whisk, after adding all the butter until the sauce thickens. 

Season to taste with nutmeg, salt, and pepper. Immediately remove from the heat and serve.

This recipe was adapted from The Fresh Eggs Daily Cookbook by Lisa Steele (HarperCollins, 2022).
If you enjoyed this recipe, you'll love my cookbook! Available anywhere you buy your books.

©2023 by Fresh Eggs Daily, Inc. and updated in 2024 for Coop to Kitchen. All rights reserved