Asparagus Eggs Benedict!
This elegant breakfast is always a crowd favorite. Many of us seem to be intimidated with this dish and simply order it only when we go out. However, it is simple to prepare with some parts that can be prepared ahead. With the right sequence in your preparations, you will not shy away from preparing this delicious breakfast.
The following recipe is a classic eggs Benedict with steamed asparagus served on your choice of toasted bread or English muffin with melted gruyere, topped with homemade hollandaise. The bread can easily be replaced with a potato rosti for a gluten free dish. Furthermore, you may vary the recipe, substituting with any of your favorite vegetables and/or cheeses. This recipe serves 4 generously.
Begin with the asparagus, rinsing them thoroughly and cutting off the woody stems and the bottom, approximately one inch. Pour four cups of water into a medium sauce pan with a few pinches of salt and bring to a boil. Place the asparagus in the boiling water and reduce heat to medium. Cook for 5-7 minutes, until tender and still relatively crisp. Drain asparagus and place in an ice water bath to immediately stop the cooking process which will keep your asparagus bright green. Once chilled, remove from ice bath and allow the veg to return to room temperature and set aside until ready to assemble.
For the hollandaise, prepare a double boiler with a small to medium pot of hot water. In a stainless steel bowl, melt the butter over the boiling water and set aside. Separate the egg yolks and place in another stainless steel bowl. Add lemon juice and dijon. Begin by whisking the egg mixture off the heat to incorporate. Then begin whisking the mixture over the heat vigorously for approximately 3 to 5 min. until the eggs are a pale yellow and the mixture has doubled in volume. Once you have achieved that consistency, drizzle in the melted butter slowly while continuously whisking, approximately 1-2 min. Remove from heat and add salt and cayenne. Store at room temperature. If you do not serve after 30 min. simply refrigerate and then reheat gently. I usually prepare the vegetable and sauce ahead of time as to not be overwhelmed, as the sauce requires full attention.
Finally, for the perfect poached eggs, fill a large wide casserole type pot half way with water with a teaspoon of vinegar and a pinch of salt (this will help the eggs to form and not adhere to each other). Bring to a light simmer over medium heat. Crack each egg in an individual ramekin or small glass. It is much easier to drop them in! Stir the water in a large circular motion to create a vortex. Drop one egg at a time in the center of the vortex, take your time. For a soft egg remove after 2 min. and 4 min. for a firm egg. However, depending on the size of the egg and if they were refrigerated, this may vary by 1 min or so. Feel free to gently bring an egg to the surface after 2 min. with a tablespoon and use your finger to feel for your desired texture. Remove the eggs with a spoon and place over paper towel to drain excess water.
While the eggs are cooking, toast your bread with a slice of gruyere on a baking tray in the oven on broil. Remove when the cheese is nicely melted (it usually takes around the same time as the eggs). Assemble, and garnish with fresh dill or chives. Enjoy!
Ingredients (Serves 4)
1-2 bunches of asparagus
8 whole eggs
4 additional egg yolks
1 tsp white vinegar
8 slices gruyere
8 pieces of bread
1/2 cup of salted butter (1 stick)
1/2 tsp of dijon
1 tsp fresh lemon juice
salt
pinch of cayenne
2 tsp fresh dill
No comments:
Post a Comment