RECIPE MAGIC!


SPRING EGGS BENEDICT

This is what Easter morning should taste like! That first mouthful of a perfectly poached egg mingling with velvety no-butter Hollandaise Sauce is like the meeting of two old friends reuniting after what's turned out to be a very long winter. Then asparagus spears, kissed by the grill until they develop that irresistible char, offer a whisper of springtime with each bite. And let's not forget the bacon - those crispy, salty morsels that provide the salty counterpoint. This dish relishes the promises good things to come.

INGREDIENTS:

  • 8 fresh eggs (the fresher, the better for poaching)
  • 20 asparagus spears, woody ends removed
  • 8 strips of thick-cut bacon
  • 4 English muffins, split and toasted (Optional)
  • No-Butter Hollandaise Sauce (see below)
  • Salt to taste

DIRECTIONS:

Prepare the bacon: Arrange bacon strips on a baking sheet and bake at 400°F for 15-18 minutes until crispy. Set aside on paper towels.

Grill the asparagus: Toss asparagus with 1 tablespoon olive oil and a pinch of salt. Grill on medium-high heat for 3-4 minutes, turning occasionally, until tender-crisp with nice grill marks. Keep warm.

Poach the eggs: Fill a wide pan with water about 3 inches deep. Add a splash of vinegar. Bring to a gentle simmer. Crack each egg into a small cup first, then gently slide into the water. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.

Assemble: Place two slices of bacon then two poached eggs on 5 spears of asparagus.  Drizzle generously with no-butter Hollandaise Sauce (see below).

Serve: Immediately, with an extra sprinkle of cracked black pepper and perhaps some fresh chives if you're feeling fancy.

Optional: Toast English muffins and place open-faced beside grilled asparagus. THen follow "assembly" directions. 

NO-BUTTER HOLLANDAISE SAUCE RECIPE

The no sweat, no-butter version of a Hollandaise sauce. No stove top cooking. Use your blender and you'll have the classic creamy, lemony sauce for eggs, veggies and seafood. You can change it up and replace our Butter olive oil with Blood Orange for a sweeter, citrusy finish.

INGREDIENTS:
  • 200mls Butter olive oil warmed (or Orange EVOO)
  • 3 egg yolk
  • 1 tbsp fresh lemon juice
  • 3 tbsp warm water
  • 3/4 tsp salt to taste
  • Ground cayenne to taste

DIRECTIONS

Put egg yolks, lemon balsamic, warm water and salt in a blender. Blend on medium to medium high speed for 20-30 seconds, until eggs lighten in colour. Then turn down to lowest setting.  Place warmed Butter EVOO in measuring cup for easy pouring.  Slowly, drizzle into blender through lid opening. Blend for 30 seconds then pulse until the sauce is creamy. If it's too thick you can add more warm water a little at a time. Add more salt and lemon juice to taste.