Duck Eggs Benedict w. Spinach Asparagus & Bacon

barbara lentz


You won't miss the English muffin with this version. Duck eggs are so big and the richness of the runny yolk is absolutely delicious.


☆☆☆☆☆ 0 votes

5 Min
10 Min
Stove Top


  • 4 slice
  • 2 clove
    garlic minced
  • 12 oz
    baby spinach
  • 1 tsp
    champagne vinegar
  • 8 stalk(s)
  • ·
    salt & pepper
  • 2
    duck eggs
  • 1 tsp
    white vinegar

  • 3 large
    egg yolks
  • ·
    juice of 1/2 lemon
  • 1 Tbsp
    creole or other grainy mustard
  • 2 stick
  • 1/2 tsp
    cajun seasoning
  • ·
    salt and pepper

How to Make Duck Eggs Benedict w. Spinach Asparagus & Bacon


  1. To make the Hollandaise
    Place the egg yolks, lemon juice, mustard and Cajun seasoning in a blender. Melt the butter and make sure it is hot. Blend the egg yolk mixture until frothy slowly drizzle the butter into the mixture while continuing to blend. Taste and season with salt and pepper. Set aside.
  2. Cook the bacon in a large skillet until crispy. Remove and set aside. Add the garlic to the bacon grease and cook 30 seconds. Add the asparagus stalks and cook 3 minutes. Remove and set aside. Add the spinach and cover and cook until wilted. Add the Champagne vinegar and salt & pepper.
  3. Bring a pot of water to a boil. add a pinch of salt and white vinegar. Crack the eggs into separate bowls. Whisk the water to make a whirlpool. Immediately drop one egg into the whirlpool. Let cook about 3 minutes. Remove with slotted spoon. Repeat with second egg.
  4. To plate add spinach to a plate. Top with asparagus then the bacon. Add the poached egg to the top and drizzle the hollandaise over top.

Printable Recipe Card

About Duck Eggs Benedict w. Spinach Asparagus & Bacon

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Cajun/Creole

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