With two exams under my belt and one exam left I am FEELING Spring….both in my step and with the sunshine on my skin.
It’s kind of awesome. For those of us with snow in the winter months, we all know how long last winter was, so it’s super nice to see some sunshine, lots of birds, and Spring vegetables.
Asparagus is my favorite.
Annnnd hollandaise makes asparagus even better. Benedict-it (totally a thing)? And it just gets THAT much more awesome.
I’m getting pretty excited to move to Montreal and begin a new life. A life where breakfasts like this are shared with P- (and Molly my kitty) instead of being eaten alone.
This recipe is actually really simple: blanch asparagus, toast bread, poach egg, make sauce. Yum!
- 1 bunch asparagus, trimmed
- 8 slices whole-grain bread, toasted
- 2/3 cup unsalted butter
- 3 egg yolks
- 4 tsp cold water
- 2 tsp lemon juice
- 1 pinch salt
- 1 pinch pepper
- 4 eggs
- 1/2 tbsp white vinegar
- In large pot of boiling salted water, blanch asparagus until tender-crisp, about 2 minutes. With slotted spoon, transfer to bowl of ice water; drain and pat dry.
- For the hollandaise sauce: remove 2 tbsp of the butter; cut into cubes and refrigerate.
- In saucepan, melt remaining butter over medium heat; skim off foam. Keep warm over low heat.
- In heatproof bowl, whisk egg yolks with cold water until light. Place over saucepan of barely simmering water; whisk until thickened, about 3 minutes. Remove from heat.
- Whisk in butter cubes. Slowly whisk in melted butter. Whisk in lemon juice, salt and pepper. If too thick, whisk in a few more drops of water. Keep warm over pan of hot water (off heat).
- For the poached eggs: in large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Add vinegar. One at a time, crack eggs into custard cup or small bowl; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray; keep warm.
- Place asparagus on each slice of toast; top with egg and about 2 tbsp of the hollandaise sauce.
Recipe adapted from Canadian Living