Wednesday, May 14, 2014

Eggs Benedict with Grilled Asparagus

So, I promised you Steve's Eggs Benedict with Grilled Asparagus, and here it is.  It is delicious… worthy of Breakfast or Dinner.  The most time consuming part of this recipe,  is the Hollandaise Sauce, and it isn't difficult; it just has to be done with full attention.  It is that lemony, buttery sauce over the eggs, Asparagus, Canadian Bacon and English Muffins that just makes this dish the most wonderful way to eat eggs…. ever… in my opinion.



We'll start off by making the Hollandaise sauce, so it will be ready to go once everything else's is ready to go, and you can put everything together so it comes out nice and hot.
 To make the Hollandaise Sauce, separate 2 eggs,  placing egg yokes in a large measuring bowl.

Add 2 teaspoons of lemon juice (remember to strain out the seeds), and 2 teaspoons of water.

Whisk together well.  Add a pinch of salt and pepper.

Place the egg yolk mixture in a double boiler, or a pan or bowl that has been placed over a larger pan of hot water.  Turn the burner to medium high and heat.   Add 3 tablespoons of butter, and stir until butter melts.  Add 3 more tablespoons of butter.  Stir constantly until the mixture begins to thicken.  If you cook this on too high of heat, your eggs will begin to curdle or scramble, so be sure to keep the water slightly under a boil, and stir continuously. Don't worry it isn't difficult.  
Once the sauce thickens, remove the pan of water from the burner.  Allow the sauce to remain over the hot water to keep it hot; stirring occasionally, until you are ready to use it.


Now for the Asparagus:
Start with some lovely fresh, young Asparagus.  

Wash it, and nip off  the woody bottom part.  Do this by gently bending the stalk at the bottom, and letting it break naturally.  
This is the quickest and easiest way, and the Asparagus itself determines where the breaking point is, by giving way where it needs to give way; The Asparagus naturally breaks just where the woody part ends and the fresh, crisp asparagus begins.
For this recipe, Steve grilled the Asparagus in a ribbed cast iron skillet.  He sprayed the pan first with cooking spray, turned the burner to a medium high heat, and placed the Asparagus in it; then drizzled with olive oil.  Cook quickly, only a minute or two on each side.  Don't allow the pan to get too hot for too long.  Once the Asparagus has grilled nicely all over, it is ready.
Cooking the Asparagus this way, creates the tastiest  treat, that gives you the feeling of enjoying a very healthy french fry.  It is crispy on the outside, and cooked only lightly, so it is still slightly crunchy on the inside.  Once cooked like this, cut in half so it will fit on the muffin.  Remove from heat, and allow to remain in the pan with a cover, so it will stay warm. 
Lightly fry the Canadian Bacon, and set in a warm place to be ready when you want it.


 Get your egg cups ready to poach some eggs.
We use these little glass bowls rubbed liberally with butter.

Crack an egg into each buttered bowl, and place them into a large skillet of water.

Place the lid on them and set them aside while you prepare the English Muffins.  

Place your English Muffins (we use a delicious Whole Grain English Muffin) split and open on a cookie sheet, and butter them nicely.  Put them under the broiler until lightly brown.

Now back to those poached eggs.  Poached eggs have always been a little tricky for me, but Steve has never seemed to have a problem with them.  He does them like this: Place the egg into a buttered glass container.   Place this into large skillet filled 1/3 of the way with water. Put the lid on top and bring it to a boil.  This is when you need to watch it carefully.  We like this dish with the egg mostly runny; Keep your eye on it as it poaches, watching until the top becomes white, and the egg whites on the side are solid, but not allowing the yoke to become hard.
There it is; the perfect poached egg (in my opinion).


Now to put it all together.
Place your muffins open-faced on a plate.

Top with Canadian Bacon (I saw this done with smoked salmon… doesn't that sound good… perhaps I will do that one for Steve for Father's Day haha).

Next comes the Asparagus.

Sooo yummy even now.

Lay those eggs on next.  Look at the front muffin; the egg leaked and it deflated.  So sad… but still delicious.

Drizzle generously with Hollandaise Sauce.


Use up every last drop.  Let it drip over the sides.

  Sprinkle with a little bit of parsley.  
Mmm so, so good.   This Hollandaise Sauce Recipe makes enough for 4 servings.


Now dish it up on a lovely tray for someone you love.  


Eggs Benedict with Grilled Asparagus

Ingredients:
1 bunch of Young Asparagus
4 slices Canadian Bacon
2 English Muffins cut in half, buttered and broiled
4 Poached Eggs
Hollandaise Sauce

Instructions:


  1.  Make Hollandaise Sauce (Instructions following). 
  2. Keep warm and set aside.
  3. Clean Asparagus and snap off woody bottom
  4. Place in a ridged grilling pan that has been sprayed with cooking spray.
  5. Drizzle with Olive Oil.
  6. Grill for 2- 3 minutes, allowing it to crisp and brown slightly.
  7. Cut Asparagus in half so that it will fit onto English Muffin.
  8. Remove from heat,  and cover until needed.
  9. Grill Canadian Bacon.
  10. Set aside and keep warm.
  11. Butter English Muffins and place on a cookie sheet.
  12. Broil until slightly brown.
  13. Cook poached Eggs.
  14. Place English Muffin onto a plate.
  15. Layer with Canadian Bacon, Asparagus, Egg, Hollandaise Sauce.
  16. Serve and Enjoy

Hollandaise Sauce

Ingredients:
6 tablespoons butter
2 beaten egg yolks
2 teaspoons water
2 teaspoons lemon juice
A pinch of Salt and Pepper
Garnish: chopped fresh parsley or dried parsley

Instructions:

  1.  Separate 2 eggs,  placing egg yokes in a large measuring bowl
  2. Add 2 teaspoons of lemon juice (remember to strain out the seeds), and 2 teaspoons of water.
  3. Whisk together well.  
  4. Add a pinch of salt and pepper.
  5. Place the egg yolk mixture in a double boiler, or a pan or bowl that has been placed over a larger pan of hot water.
  6. Turn the burner to medium high and heat.  
  7. Add 3 tablespoons of butter, and stir until butter melts. 
  8. Add 3 more tablespoons of butter.  
  9. Stir constantly until the mixture begins to thicken.  If you cook this on too high of heat, your eggs will begin to curdle or scramble, so be sure to keep the water slightly under a boil, and stir continuously.  Don't worry it isn't difficult.  
  10. Once the sauce thickens, remove the pan of water from the burner.  Allow the sauce to remain over the hot water to keep it hot; stirring occasionally, until you are ready to use it.
Enjoy!

5 comments:

Jan Tanis said...

Mmmmmm...it's been ions since I made these and they look so delicious. I'm going to make them soon...and then I'll be sharing the recipe with others over on my Blog {and linking back to your blog}.

Jan ♥

Pam said...

Thanks Jan; that is wonderful.

Cinnamon said...

Pam that looks wonderful. This dish has always held a special place in my heart because it is the very thing John and I shared on the morning after we were married :-)

Love it!

~Cinnamon

Cheryl said...

Looks very good. I just had my first picking of asparagus today. I love to grill it. Will have to give your recipe a try with the eggs, my hubby will like the eggs minus the asparagus:-)
Blessings,
Cheryl

Amy said...

Oh Yummy! Could you come over and make me some? I would just love a breakfast visit.

I hope you have a wonderful trip and I can't wait to see pictures of your trip.

Love Ya,
Amy