The basis of great eggs Benedict is a perfect hollandaise, and this version makes a lighter sauce. Paired with a classic poached egg and a slice of Ontario Porketta, it can be a special breakfast or brunch. When making it, keep the water at a simmer so the egg yolks are perfectly soft.
4 English muffins, halved and toasted
16 asparagus spears, blanched and halved
8 pieces, thinly sliced Ontario porketta
1 tbsp (15 mL) fresh chopped chives
4 egg yolks
1/4 cup (50 mL) water
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) butter, softened
1 tbsp (15 mL) lemon juice
Pour enough water into a shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to simmer. Break each egg into a small dish; gently slip into water. Cook for 3 to 5 minutes or until desired doneness. Remove with slotted spoon and drain well; keep warm on a towel-lined platter.
In small heavy saucepan, whisk together yolk, water and pepper; cook, whisking constantly, over medium low heat for about 5 minutes or until pale and thick enough to coat the back of a spoon. Remove from heat. Whisk in butter and lemon.
Arrange English muffins, cut sides up, on four warm plates. Top each muffin with 4 pieces of asparagus, one slice of the porketta and one poached egg. Spoon warm hollandaise sauce over top and sprinkle with chives. Serve immediately with a fresh green salad and warm roasted potatoes.
Wine Pairing Suggestion: Ontario’s Cave Spring Cellars, 2005 BRUT is a dry, brut-style sparkler with generous apple/pear fruit and delicate yeastiness on the nose. The palate is crisp with vivid Macintosh apple flavours, a fine mousse, delicate chalky textures and rounding notes of toast and lees along the edges.
Makes 4 servings
Innovative: Substitute the asparagus with fresh baby spinach when not in season.
PER SERVING: about 480 calories, 34 g protein, 30 g total fat (13 g sat fat), 21 g carbohydrate, 3 g fibre, 690 mg cholesterol, 1220 mg sodium. %RDI: iron 20%, calcium 20%, vitamin A 30%, vitamin C 8%.