Oatmeal Benedict

Oatmeal Benedict

Oatmeal Benedict

A springtime brunch favourite – with a twist! We’ve replaced the traditional bacon and English muffin with spears of asparagus and creamy oatmeal cooked with fresh herbs.

Prep Time:
20 min
Cook Time:
15 min


  • 2 cups Quaker® Quick Cook Steel Cut Oats
  • 1 cup shredded aged Cheddar cheese
  • 6 cups water
  • 1/2 teaspoons salt
  • 1/4 cup chopped fresh chives or parsley
  • 12 spears asparagus, trimmed
  • 6 poached eggs

Hollandaise Sauce:

  • 2/3 cup butter
  • 3 egg yolks
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt

How to make it:

  1. In large saucepan, bring water and salt to boil; stir in oats. Reduce heat to medium; simmer, stirring occasionally, for about 5 minutes or until oats are desired consistency. Stir in cheese and chives.
  2. Meanwhile, in pot of boiling salted water, cook asparagus for 3 to 5 minutes or until tender‑crisp; drain and refresh under cold water.
  3. For Hollandaise Sauce, in small saucepan, heat butter over medium heat until melted and bubbling. In blender, purée yolks, lemon zest, lemon juice and mustard; add butter in slow, steady stream with motor running. Season with salt.
  4. Divide oatmeal among 6 plates. Top each serving with two asparagus spears and poached egg; spoon Hollandaise Sauce over top.

Tip: To Poach an Egg: Fill a saucepan with enough water to come about 6 inches up side. Add 2 tbsp (30 mL) vinegar and bring to boil. Crack egg into small bowl; slip gently into boiling water. Reduce heat to simmer; poach eggs for 3 or 4 minutes or until desired doneness. Remove each egg with slotted spoon.