I am a HUGE fan of Eggs Benedict and my kids love it too. I decided to try to make hollandaise sauce myself for the very first time and it was a HUGE success. It is restaurant quality made at home (if I do say so myself :)! I had avocado and asparagus in the fridge so I decided to add that to the mix and was oh so pleasantly surprised!
To make your own you will need (serves 2)
1 turkish bread roll – halved
Half an avocado
1 x bunch of asparagus
2 x slices of ham (leg ham is the best)
Green onion/eschallots to add on top – optional
2 egg yolks
1/2 teaspoon of white wine vinegar
1 tbs ice cold water
The juice from half a lemon
Pinch of salt
Melt 125g butter in a saucepan then keep butter warm.
Put 2 egg yolks, 1/2 tsp white wine vinegar, a pinch of salt and a tbs of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. Add in the lemon juice. Keep warm until needed.
Put asparagus in a bowl and cover in boiling water. Soak until slightly tender
Boil a large pot of water and add a few drops of the white wine vinegar
Turn the boiling water off and add your eggs one at a time. Let them cook for 3 – 5 minutes until cooked to your liking
Half your turkish roll and grill until golden brown on both sides
Now you are ready to assemble your masterpiece! Start with slices of avocado, then the ham, then the asparagus, followed by your poached egg and the best part…loads of Hollandaise Sauce! Top with a sprinkling of Cayenne Pepper and a few slices of chopped green onion.
Breakfast fit for a king…or queen 😉