Today's recipe is for eggs Benedict with English muffins, Canadian bacon, poached eggs and a Hollandaise sauce, served up with optional steamed fresh asparagus.
3 large eggs, plus 2 large eggs per serving
Sliced Canadian bacon
6 Tbs unsalted butter
1 tsp of Dijon mustard
2 Tbs lemon juice
Ground cayenne pepper
1 - 2 tsp vegetable oil
2 tsp white vinegar
To make the Hollandaise sauce, melt the butter in a small pot on low heat on the stove top. Add 3 large egg yolks to a medium stainless-steel mixing bowl, add a tsp of Dijon mustard and 2 Tbs lemon juice and whisk it up.
Place the bowl over the top of a pot of gently simmering water, without the bowl touching the water, and then slowly drizzle in the melted butter, whisking the eggs until it thickens up and take the bowl off the heat.
Make sure the water is just barely simmering along and whisk the sauce while adding the butter. Sprinkle on a little ground cayenne pepper to taste and whisk in 1-2 Tbs of water to give it a good ribbon consistency.
Turn the heat off on the pot of water, let it cool down a bit and place the bowl of Hollandaise on that to keep warm.
Add the asparagus to a large saute pan with about 1/2-inch water and put a lid on top and steam that on high heat.
Add the vegetable oil to another large pan and brown up the sliced Canadian bacon.
Once the Canadian bacon is lightly browned on both sides turn the heat off on that and add the drained steamed asparagus to that pan.
Toast the English muffins at some point and also add 1 1/2 - 2 inches of water to the pan the asparagus was steamed in and add 2 tsp white vinegar.
Once the water is gently simmering along, carefully add 2 large cracked eggs per serving and let those gently simmer along for 3-4 minutes.