Apr 15, 2022
EGGS BENEDICT WITH ASPARAGUS
- 1 teaspoon oil, for cooking
- Package of Jambon De Paris
- 10 asparagus spears
- 4 slices of bread or English muffins
- 3 large egg yolks
- ½ cup unsalted butter, room temp.
- 1 teaspoon lemon juice
- ½ teaspoon salt
- smoked paprika
- Fresh eggs
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.
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.
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.