EGGS BENEDICT WITH ASPARAGUS
INGREDIENTS
- 1 teaspoon oil, for cooking
- Package of Jambon De Paris
- 10 asparagus spears
- 4 slices of bread or English muffins
Hollandaise Sauce:
- 3 large egg yolks
- ½ cup unsalted butter, room temp.
- 1 teaspoon lemon juice
- ½ teaspoon salt
- smoked paprika
Poached Eggs:
- Fresh eggs
INSTRUCTIONS
-
Cook the asparagus for about 5-10 minutes in an oiled skillet over medium-high heat, or until browned. Season with salt and pepper, and remove from heat.
Hollandaise Sauce:
-
Fill a medium saucepan with 5 cups of water and bring to a boil, then reduce heat to a simmer.
-
Add egg yolks to a bowl and whisk until pale in color.
-
Place the bowl on top of the saucepan, don't let it touch the simmering water.
-
Whisk the yolks constantly but gently. Cook the yolks until they have thickened, which takes about 3 minutes.
-
Add 1 tablespoon of butter at a time, whisking constantly.
-
Once all the butter has been added, season the sauce with lemon juice, salt, and cayenne pepper. Your Hollandaise should be thick enough to coat the back of a spoon. Sauce should be used within the first hour of making it.
Poached Eggs:
-
In a large saucepan, heat water over medium heat until simmering.
-
Crack each egg, one at a time, into a small bowl, then gently slide each one into the simmering water. Make sure to tip the eggs in close to the surface of the water – not from a height.
-
Cook the eggs until whites are set and yolks are still soft - about 3 minutes. Then remove the eggs with a slotted spoon and place on a plate.
To Assemble the Eggs Benedict:
-
Butter the slices of toast, lightly fry the Jambon De Paris in butter in a skillet and add to bread, arrange 3 asparagus spears on top. Carefully place one egg above, and top with a generous spoonful of the hollandaise sauce. Season with smoked paprika, salt and pepper, and serve immediately.
