The Taste Magazine - December 2014

eggs benedict with asparagus serves four
Ingredients:
4 slices smoked ham
12 asparagus spears
4 eggs
250g butter
juice 1 lemon
10ml white wine vinegar
2 egg yolks
4 english muffins
bunch chives
Method:
1. melt the butter in a pan over a gentle heat. In a
seperate pan, heat together the lemon juice and
white wine vinegar
2. place the eggs in a mixing bowl and whisk in
the warm lemon juice mixture. Gradually whisk in
the melted butter and continue to whisk until the
mixture thickens to a mayonnaise like sauce.
Season well with salt and pepper
3. remove the woody stalks from the asparagus
and cook for 2-3 minutes in simmering water.
Poach the eggs until the whites are firm then
remove with a slotted spoon
4. lightly toast the muffins, top with a slice of
ham, 3 asparagus spears, a poached egg, then
spoon over the hollandaise sauce. Top with some
chopped chives
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