Eggs Benedict Recipe

Today I will be sharing the recipe for Eggs Benedict topped with asparagus.

Originally, I adopted the recipe from Food Network.

However, since I still have leftover asparagus, I decided to incorporate it into the dish and give it a little twist.

Here is the final look of the eggs benedict.

Look at how gorgeously the yolk oozes out.

Oven Baked Bacon and Asparagus:

• Bacon
• Asparagus
• Salt
• Black Pepper
• Olive Oil
• Tooth pick

1. Pre-heat oven at 200° Celcius.
2. Peel off the bottom half of the asparagus with the vegetable peeler. (To remove tough skin that are hard to bite off).
3. Wrapped the asparagus with bacon. I like to use toothpick to secure the bacon. (Don't have to be very tight as bacon will shrink in size as cooked).
4. Brush olive oil onto bacon and asparagus.
5. Sprinkle lightly with salt and coarse black pepper. 
6. Oven bake for 20mins. (I'm using microwave oven; time varies depending on your oven).

Hollandaise Sauce (4 Servings)

• 4 Egg Yolks
• 1 tbs of Lemon Juice
• 1/2 cup (210ml) of Melted Unsalted Butter
• A pinch of Paprika/ Cayenne Pepper Powder
• A pinch of Salt

1. Vigorously whisk the egg yolks and lemon juice in a bowl until the mixture is thickened and doubled in volume. 
2. Place the bowl over a cooking pot containing simmering water. (The water should not touch the bottom of the bowl as we do not want the egg yolk to be cooked, which will result in clumpy hollandaise sauce).
3. Continue to whisk
4. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
5. Remove from heat
6. Add in a pinch of salt and paprika powder and whisk well. 

English Muffins

• Butter
• English Muffins

1. Preheat oven @ 160° Celcius
2. Brush butter lightly on the inner surface of the muffins.
3. Oven bake for about 7 minutes. 

Poached eggs

• Eggs (@ room temperature)
• 1 tsp of white vinegar
• Water

1. Crack one egg at a time and put it in a small bowl (By putting it in a bowl, it makes it easier to slide the egg into the pot of simmering water later on and it helps to ensure that there's no shell that goes into the poached egg)
2. Fill half of your cooking pot with water (shallow pot is the best). My personal preference is to use small and shallow pot. But make sure that it is not too small that you can't take the egg out later. 
3. Add 1 tsp of vinegar (ratio abt 1tsp of vinegar : 1 litre of water).
4. Bring the water to simmer. (NOT boiling water).
5. Create a swirling motion in the water then gently slide the egg in. 
6. Using a ladle spoon, try to coat the yolk with the white. 
7. Leave it in the water for about 1.5 - 2 minutes.
8. Serve. Add parsley as garnish. 

Tips!

• Always use the FRESHEST egg you can find. If the egg is not fresh, the whites will go everywhere as you put them into the water. 

• If you are not planning to serve the poached egg right away, put the poached egg in ice water to stop the cooking process. Once you are ready to serve them, put them back into the simmering water for 30 seconds. 
• If you don't like the taste of vinegar, transfer the eggs to a pot of simmering, salted water to remove the taste of vinegar.

Have fun trying! :)
Feel free to share if you have any other great tips.