The basis of great eggs Benedict is a perfect hollandaise, and this version makes a lighter sauce. Paired with a classic poached egg and a slice of Ontario Porketta, it can be a special breakfast or brunch. When making it, keep the water at a simmer so the egg yolks are perfectly soft.
Wine Pairing Suggestion
Ontario’s Cave Spring Cellars, 2005 BRUT is a dry, brut-style sparkler with generous apple/pear fruit and delicate yeastiness on the nose. The palate is crisp with vivid Macintosh apple flavours, a fine mousse, delicate chalky textures and rounding notes of toast and lees along the edges.
Ingredients
| 8 |
eggs |
8 |
| Hollandaise: |
|
|
| 4 |
egg yolks |
4 |
| 1/4 cup |
water |
50 mL |
| 1/4 tsp |
pepper |
1 mL |
| 1/4 cup |
butter, softened |
50 mL |
| 1 tbsp |
lemon juice |
15 mL |
| 4 |
English muffins, halved and toasted |
4 |
| 16 |
asparagus spears, blanched and halved |
16 |
| 8 |
pieces, thinly sliced Ontario porketta |
8 |
| 1 tbsp |
fresh chopped chives |
15 mL |
Directions
Pour enough water into a shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to simmer. Break each egg into a small dish; gently slip into water. Cook for 3 to 5 minutes or until desired doneness. Remove with slotted spoon and drain well; keep warm on a towel-lined platter.
In small heavy saucepan, whisk together yolk, water and pepper; cook, whisking constantly, over medium low heat for about 5 minutes or until pale and thick enough to coat the back of a spoon. Remove from heat. Whisk in butter and lemon.
Arrange English muffins, cut sides up, on four warm plates. Top each muffin with 4 pieces of asparagus, one slice of the porketta and one poached egg. Spoon warm hollandaise sauce over top and sprinkle with chives. Serve immediately with a fresh green salad and warm roasted potatoes.