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.
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)
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!