Meyer Lemon Eggs Benedict and Grilled Asparagus

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When Easter is hopping around the corner the first food that comes to mind for me is always eggs.  More than any other food, eggs represent Easter.  Colorfully dyed eggs, plastic filled eggs, cheap shiny grass as a nest for them.  Eggs are a birth, a beginning so is Easter and so is Spring.

Naturally when the  Holiday Recipe Club gave a list of ingredients to choose from to represent Easter/Passover I selected eggs.  What?  You haven’t heard of the the Holiday Cooking Club?  The club was started by Erin Meyer of the  The rules are simple, Erin sends out a list of ingredients of which you choose one to showcase and represent the designated Holiday, now it’s expanding to include some international holidays.  If you’d like to participate, follow this link.

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It just so happens that Meyer Lemons have been abundant at the grocery stores, and I con not resist anything lemony.  Did you know that I have gone through 20 lemons in a 1 1/2 weeks!  Yes, I love lemons that much.  I also just purchased a Meyer lemon tree that I’m going to try and grow in my house…ahh but now I’m digressing into my lemony love.

With all those Meyer Lemon’s about marrying up eggs and lemons were the right thing to do, and what better marriage than Eggs Benedict?  Lovely poached eggs covered in buttery lemony goodness!  I added some fresh thyme to the hollandaise sauce to boost the lemony goodness.  Add some grilled asparagus to add the fresh green of spring to the dish.

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I have another little twist to my Eggs Benedict, it’s a unique Montana product.  Instead of using Canadian Bacon I used Redneck Cottage Bacon.

What the heck is that?  It’s smoked pork shoulder.  It’s a wonderful smoky meaty porky flavor, perfect with grilled asparagus.  I’m so sorry for everyone who doesn’t live in Montana because it’s only sold here and they only sell wholesale Sad smile.  Of course there is always the traditional Canadian bacon.

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This may seem like a complicated breakfast, but it’s much easier than you think.  Cook the bacon and asparagus on the grill.  Pop the English muffins in the toaster while you poach the eggs and then whip up the hollandaise sauce in 1 minute.  Oh yes, 1 minute!  This sauce is so impressive that it was one of the earliest recipes I posted, you can see that here (and my less than stellar photos).


Meyer Lemon Eggs Benedict and Grilled Asparagus
Serves 4
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. 4 English muffins, split and toasted
  2. 8 slices Canadian Bacon
  3. 1/2 bunch fat asparagus spears (about 12 to 16)
  4. Olive oil for drizzling
  5. Kosher salt and fresh ground black pepper
  6. 8 eggs
  7. 1 cup butter
  8. 4 egg yolks
  9. 2 Tbs lemon juice
  10. 1/4 tsp salt
  11. 1/4 tsp Worcestershire sauce
  12. 1 tablespoon fresh thyme, chopped
  1. Preheat grill. Spread asparagus onto a cookie sheet in one layer, drizzle with olive oil and generously sprinkle with salt and pepper. Toss the asparagus spears to coat. Grill asparagus, until tender crisp, about 5 to 7 minutes set aside. (bacon could be cooked at the same time).
  2. To prepare sauce: Place the egg yolks, lemon juice, salt, thyme and Worcestershire sauce in a blender. Blend for approximately 30 seconds. Next, on lowest setting of the blender, slowly add the melted butter (I just microwaved mine). Blend just until all ingredients are homogeneous.
  3. To poach eggs: bring water to a low boil in a large deep frying pan, add a splash of white vinegar if desired. With a spoon swirl water to form a whirlpool, drop an egg in the center. After one minute use a spoon to ladle some water on top to finish cooking the egg. Remove from the water with a slotted spoon.
  4. To assemble: Place two halves of the English muffins on a plate, followed with a piece of bacon on each. Lay 3 to 4 asparagus spears across the top and then top with two poached eggs. Pour sauce over the eggs. Serve extra sauce on the side.
The Kitchen Witch

Informal Cookery Definitions A to Z

Brown Sauce.  A basic French sauce made from a brown roux (flour and butter cooked to a rich brown paste) and a brown stock.

Brown Stock.  Is made form beef or veal and bones with aromatic vegetables and a Bouquet Garni.

Brunch.  A combination word from breakfast (br) and lunch (unch).  It’s a large late breakfast making the meal of lunch unnecessary.   It features both breakfast and lunch/dinner foods.

Brunswick Stew.  A hearty stew made from rabbit or chicken with lima or A”butter” beans.  It hails from the county Brunswick in Virginia.

Check out all the HRC recipes for this month:

This is my submission for my best recipe of the month:

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31 Responses to Meyer Lemon Eggs Benedict and Grilled Asparagus

  1. Feast on the Cheap April 5, 2012 at 9:15 am #

    Eggs Benny is literally my all-time favorite breakfast…LITERALLY. Adding Meyer Lemon is such a brilliant twist – the second I’m allowed runny eggs again (post-baby), I’m all over this.

    • Giggles April 5, 2012 at 10:35 am #

      They are one of my favs also! Boohoo for having to wait for runny eggs (but for a fantastic reason).

  2. Erin @ Dinners, Dishes, and Desserts April 5, 2012 at 9:26 am #

    I had Meyer Lemons for the first time this year, and am in love. This sounds like an incredible breakfast!

    • Giggles April 5, 2012 at 10:37 am #

      Oh my, now you’ve done it. Once you’ve had Meyer Lemons is hard to quit them!

  3. Erin April 5, 2012 at 9:55 am #

    The hollindase sauce looks amazing

    • Giggles April 5, 2012 at 10:39 am #

      It tastes as amazing as it looks!

  4. Lacy @ NYCityEats April 5, 2012 at 10:48 am #

    Wow!! This redneck bacon sounds incredible! I love your blog by the way, you do such a great job with it! I can’t believe you went through 20 lemons! lol! This recipe sounds really delicious & I’m loving how it’s “Spring”‘d out with the asparagus. Yummy!

    • Giggles April 5, 2012 at 11:12 am #

      Lacy, thanks so much for the kind words. The Redneck bacon is definitely a treat! I do have a lemon problem, I’m waiting for the intervention…

  5. Teri @ The Freshman Cook April 5, 2012 at 11:12 am #

    What a perfect recipe! I love eggs benedict, and yours looks beautiful! Looking forward to trying this!

  6. Jen @ Juanita's Cocina April 5, 2012 at 11:23 am #

    Okay, first…I want redneck bacon. Although I won’t tell you about the images that conjures in my head.

    Second…we can’t get meyer lemons here!!!!! BOO! I live in the middle of nowhere! I’m so jealous of all of the meyer recipes I’ve been seeing lately. And it’s too bad, because if anyone loves lemon as much as you…it’s me.

    • Giggles April 5, 2012 at 11:40 am #

      When I first moved to Montana there wasn’t a Meyer Lemon to be had! Now they are common, hooray! BTW, the tree I ordered was only $29.99, so I’ll be growing my own (in the house of course).

  7. Pam @ The Meltaways April 5, 2012 at 11:51 am #

    Wow your dish looks amazing! Great pick for this time! Happy Easter!

    • Giggles April 5, 2012 at 5:41 pm #

      Thanks Pam,m it tasted even better than it looks!

  8. Veronica April 5, 2012 at 1:22 pm #

    I’m about to eat breakfast, and now I’m depressed I don’t have anything but the eggs to make this! Oh, and lemons-I do keep lots of lemons on hand b/c we usually drink lemon water first thing. This look so incredible! I’m gonna die! lol Seriously….I could stare at this for a long time. Actually, I already have. *drool*

    • Giggles April 5, 2012 at 5:41 pm #

      Isn’t that a bummer, next time you have all those ingredients and don’t mind slurping down some bacon and butter you’ll have to make it.

  9. Jennifer @ Peanut Butter and Peppers April 5, 2012 at 8:54 pm #

    Wow, your photos look great and your dish looks amazing!!

  10. Jesse April 6, 2012 at 12:47 am #

    LooKs seriously amazing!! My moms favorite breakfast.. And since my mom is my favorite I also am inclined to love this recipe even more! I’m gonna make this for her for Easter. Thanks for the recipe. Great blog, it’s my first time browsing it. I’m knew to the food blog world, haha. Much love!

    • Giggles April 6, 2012 at 7:30 am #

      Jesse, I know your mom will love it (and you too). Welcome to the wonderful world of food blogging, it’s a fantastic community…but be careful, it’s terrible for your waistline, it’ll tempt you in so many ways!

      • Jesse April 6, 2012 at 5:30 pm #

        Love to hear back from ya! I told my sister about you today.. haha. Im a big motorcylest myself! So that is why you and i are great friends now. I’ll let you know how the eggs benidict go this sunday. Rock on Rhonda!


        • Giggles April 6, 2012 at 6:43 pm #

          Can’t wait to hear how the eggs benny turn out. Always happy to hear from another motorcyclist!

  11. Soni April 6, 2012 at 9:17 am #

    Oh my this looks delicious!!I love Hollandaise sauce but haven’t tried it at home.Will be trying out your recipe very soon 🙂

  12. Eliot April 6, 2012 at 4:02 pm #

    When I first saw your recipe, I thought, “Dang, she got lemons off the tree quick!” 🙂

    I would love to get my hands on some of the redneck pork. I have not seen anything like this product.

    Those eggs look like they’re cooked perfectly!

    • Giggles April 6, 2012 at 6:42 pm #

      Haha, no I didn’t lemons that quick! I wish you could get some Redneck Pork also…it’s amazing!

  13. BigFatBaker April 6, 2012 at 4:22 pm #

    Drool!!! This is amazing! I loooove eggs benedict, and lemons…and pork….and asparagus! I bet the lemony flavors with the asparagus and eggs was out of this world. Great job!

    • Giggles April 6, 2012 at 6:42 pm #

      There is nothing about this breakfast that isn’t good!

  14. Lisa @ Snappy Gourmet April 7, 2012 at 6:40 pm #

    Adding Meyer Lemon is a great idea! Sounds great!

  15. Road Captain April 8, 2012 at 6:12 am #

    Can I gain wait by reading your post posts? I think I can. Must not look too closely!

  16. Kita April 8, 2012 at 12:04 pm #

    Holy wow…. my jaw just hit the floor. These look and sound outstanding. I need to find myself some redneck cottage bacon! I am just learning to like eggs but I wouldn’t let that hold me back from shoveling this beautiful dish in! Everything from the lemony hollandaise to the asparagus on top sounds amazing sounds amazing.

    • Giggles April 8, 2012 at 6:57 pm #

      Kita, if you are on the fence about eggs…the hollandaise sauce is the perfect foil! It may not change your mind about eggs in general but I guarantee that you will absolutely enjoy the dish!

  17. Nancy/SpicieFoodie May 1, 2012 at 2:58 pm #

    Rhonda, Your photos are as gorgeous and delicious as your recipe. I wish I could find both Meyer lemons and that the pork was sold here. Thanks for being a part of the YBR:)

    • Giggles May 1, 2012 at 5:52 pm #

      Thanks Nancy, this isn’t just one of my best recipes for April, it’s one of my all time best.