This is a really great meal as a breakfast or a lunch, I also like to add bacon to this one but it is just as good without. It’s really important to use a toasted English muffin, the slight sweetness of the muffin adds a whole new dimension to the flavour and the crunchy outside with the soft airy inside makes all the difference. Also use the small asparagus spears, they are soft and tender. (makes 4 eggs benedicts – 2 people)
What you need
1 small punnet baby asparagus (about 20 spears or so)
2 tablespoons butter
4 large fresh eggs
2 English muffins halved and toasted
3 egg yolks (large)
Juice of 1/2 a lemon
180g butter that has been melted
Salt and pepper
Start by heating the water in your egg poacher while you prepare the asparagus.
In a pan on a medium heat, add the butter and when foaming add the asparagus. Cook them for about 4 0r 5 minutes until soft on the outside or until slightly browned bits begin to appear on the skin. Set the aside keeping them warm. If you are using bacon as well, use 2 slices of bacon per 1/2 muffin, cook and set aside.
I use a poacher to poach my eggs which need to be medium with a soft center and usually takes about 3 minutes.
While the eggs are poaching make the Hollandaise sauce and toast the muffins.
Place the 3 egg yolks and the lemon juice in a blender or the container of a hand blitzer and give them a blits for about 30 seconds, then add the melted butter in a slow stream while blitzing and the sauce becomes thick, glossy and smooth.
That’s it, place the bacon and asparagus onto the toasted muffin, then top with an egg and drizzle over the Hollandaise sauce and give a little grin of black pepper and salt.