HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEggs Benedict On Toasted Crumpets With Crispy Bacon And Chilli Asparagus
Eggs Benedict on Toasted Crumpets with Crispy Bacon and Chilli Asparagus

Eggs Benedict on Toasted Crumpets with Crispy Bacon and Chilli Asparagus

Eggs Not Included | Serves 2

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Allergens:SulphitesEggMilkMustardCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Asparagus Bundles

1 bunch(es)


6 unit(s)

Streaky Bacon

1 sachet


1 pinch

Chilli Flakes

1 sachet

Cider Vinegar


100 grams

Hollandaise Sauce

(ContainsEgg, Milk, Mustard)

4 unit(s)


(ContainsCereals containing gluten)

30 grams



Not included in your delivery

4 unit(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4373 kJ
Energy (kcal)1045 kcal
Fat44.0 g
of which saturates19.0 g
Carbohydrate49 g
of which sugars10.0 g
Protein33 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Sheet with Baking Paper
Baking Tray
Frying Pan
Slotted Spoon
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the bottom 2cm from the asparagus and discard. Roughly chop the chives. Pop the bacon onto a low-sided baking tray lined with baking paper and drizzle over the honey. Bake the bacon on the top shelf of your oven until crispy and golden, 10-15 mins.


Pop the asparagus onto another baking tray. Drizzle with oil, season with salt and pepper, scatter over the chilli flakes and toss to coat. Spread them out in a single layer. Roast on the middle shelf of your oven until tender, 10-12 mins.


If you would like poached eggs, skip to the next step. Otherwise, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, crack in each egg (2 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Remove the pan from the heat.


If you'd rather poach your eggs, bring a large saucepan of water to the boil. Once your water is boiling, add the cider vinegar. Crack each egg into a small glass or ramekin. Using a large spoon, swirl the water to create a whirlpool in the pan. Carefully drop the eggs one by one into the centre of the whirlpool and turn the heat down to a simmer. Poach until the white is completely cooked and firm, 2-3 minutes. TIP: This will give you a runny yolk, if you want your egg a bit less runny, cook for another 1 min. When ready, use a slotted spoon to carefully remove each egg and place on a paper towel covered plate to drain.


While the eggs cook, pour the hollandaise into a small saucepan and gently warm through on medium heat. Pop the crumpets in your toaster and toast to your liking.


Divide the crumpets between your plates and spread over some butter. Place the bacon on top of each crumpet, followed by an egg. Pour over the hollandaise and scatter over the chives. Serve with the asparagus alongside. Enjoy!