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Eggs Benedict Crostini with Roasted Asparagus, Bacon, and Easy Hollandaise


  • 12 -16 asparagus spears tough ends discarded
  • splash of olive oil
  • pinch of garlic powder
  • pinch of salt
  • pinch of pepper
  • 6 pieces of cooked and crispy bacon
  • 6 slices of baguette about 1/2 inch thick
  • 6 eggs
  • chopped parsley for garnish optional

For the Hollandaise Sauce

  • 3 egg yolks
  • 1 teaspoon lemon juice
  • 1 teaspoon dried sage
  • 8 tablespoons 1 stick/1/2 cup butter


  1. Preheat oven to 400
  2. In a bowl, toss together asparagus, olive oil, garlic powder, salt and pepper, transfer to a parchment paper lined baking sheet, and roast for 5-7 minutes (depending on size - mine were skinny), set aside
  3. Change oven setting to broil
  4. Arrange baguette slices on another parchment lined baking sheet and broil 5 minutes, or until toasted
  5. In a blender,combine egg yolks, lemon juice, and sage then blend a couple of seconds to combine
  6. Melt butter in microwave or on the stove in a pan
  7. With the blender running, slowly stream butter into the egg yolks and blend until combined and kind of fluffy
  8. Bring a small saucepan of water to a simmer
  9. Crack an egg into a small container
  10. Slowly dip the container with the egg into the water and let the water go into the container with the egg for a couple of seconds then slowly let the egg slide out into the water
  11. Let the egg cook about 2 minutes in the simmering water
  12. Remove egg with a slotted spoon and drain with the egg still in the spoon onto a paper towel lined plate
  13. Repeat with remaining eggs
  14. To assemble, start with the toast, add one slice of bacon, 2-3 asparagus pieces, carefully top with poached egg, spoon a generous amount of hollandaise sauce over the whole thing, garnish with parsley, if using
  15. Serve immediately