Sunday Brunch: The Alai Way

This morning I decided I was going to do a simple yet delicious Sunday Brunch for the family.  Now I am not an egg yolk fan so the picture you will see is of MY egg white benedict but everyone had the standard egg. 

Hollandaise Sauce

2 Egg Yolks

1/2 Tablespoon Water

1 Tablespoon Fresh Lemon Juice 

1 Stick of Butter (Unsalted)

Salt & Pepper to taste

Paprika ( just a light sprinkle) 

Melt butter in small saucepan without browning. In a blender combine egg yolks, lemon juice and water until frothy and bubbly.  Slowly add melted butter and blend until smooth and light yellow in color.  Add Paprika, Salt & Pepper after combined and set aside ( cover so it stays warm) 

Eggs Benedict

4 Eggs 

4 Slices Taylor Ham/Pork Roll ( For you non Jersey folks use bacon or Canadian bacon) 

6 Slices of Asparagus

4 English Muffins ( Whole Wheat or Regular)

Hollandaise Sauce ( See Recipe Above) 

Slice your taylor ham/bacon into thin rounds and cook over low heat until crisp but not brown.  Toast english muffins and set aside.   ( There is a debate in my house as to whether you butter the english muffins or not,  I DO NOT.  Why butter when your hollandaise sauce is butter based??)    Poach 4 eggs ( either in a poaching pan or the old fashioned boiling water way.   Sauté asparagus in olive oil or grape seed oil until lightly browned and soft ( feel free to add a pinch of salt)  

Assemble on plate as follows: 

Lay English Muffin bottom on plate, top with slice of Taylor Ham or Bacon and lay 2 asparagus on top, then transfer poached egg on top and drizzle hollandaise over.  Lay English Muffin top along side and enjoy! 


Bon Appétit ! 

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