FeedingTheFiya

Deconstructed Eggs Benedict

Servings	Prep Time
2Servings	5Minutes

Cook Time

40Minutes

Servings	Prep Time
2Servings	5Minutes

Cook Time

40Minutes

Ingredients

Poached Egg

Hollandaise Sauce

Base

Instructions

Poaching The Eggs

Bring 3 inches of water to a gentle simmer. Add the white wine vinegar (see notes). Drop the eggs in one at a time and simmer for 3-4 minutes. See notes for additional information.
When the whites are set. Remove the eggs from the water and set aside. Leave the water simmering (you will need it to make the Hollandaise).

Hollandaise Sauce

Melt the butter. I microwaved mine in 20 second intervals. You can also do this in a pan over low heat, just make sure the butter doesn’t brown.
In a large bowl, whisk the lemon juice and egg yolks.
Place the bowl over the pot of simmering water, make sure the bottom of the bowl doesn’t make contact with the water.
Continuously whisk the mixture while slowly pouring in the melted butter ( About 3 minutes). You are done when the sauce thicken to a consistency that can coat the back of a spoon. Mix in the cayenne pepper and salt to taste at this point.

Assembly

Prepare an ice bath (bowl of water and ice) and set aside. Prepare the asparagus: Cut off the dry chewy ends (bottom 1/3 of the spear). Then cut the spears in half on a bias.
Over a large pot of salted boiling water (see notes), throw in your asparagus and cook for 10-20 seconds (test on one spear before you throw them all in). They should have a bite to them. Remove the cooked spears and submerge them in the ice bath.
Over medium heat, cook the chopped bacon (see notes).
Remove the bacon from the pan onto some paper towels and discard the bacon fat, leaving about 1 tbsp in the pan. Throw in the panko crumbs and garlc powder. Cook, continuously stiring for 3 minutes (or until the crumbs are golden brown). Salt to taste.

Recipe Notes

Here is an easier way to make the Hollandaise with a blender

If the Hollandaise “breaks” (if you see clumps of egg), add 1/2 – 1 tbsp of hot water and continue to whisk. Your sauce should come back together.

You will want to use 1 tbsp of vinegar for every quart of water when poaching the eggs.

This is how I poached my eggs

Salting the water used in blanching the asparagus: No set amount of salt but your water should taste like ocean water.