Hickory Bacon & Asparagus Eggs Benedict
By Shannon O'Donnell
My husband is an Eggs Benedict fanatic, but because my family goes through english muffins lickity (fork) split, I never can seem to keep the necessary ingredients on hand. On a recent Sunday morning, I DID have what I needed, and thanks to some leftover roasted asparagus from the previous evening's dinner, I was able to add a green twist to this classic brunch standard.
As a busy Mom, I have to confess that I use the 'short-cut' method for making hollandaise sauce...I know, sacrilege! But nine times out of ten, my 'pure' hollandaise curdles on me and turns into very rich scrambled eggs...you can't turn your back on that stuff for a second. There are many ways to 'cheat' on this luscious topping: my Mother-in-law swears by the canned version, and a San Jose chef taught me a sneaky hollaindaise made up of mayonnaise, sour cream, mustard and lemon juice that they often use in restaurants. But my own Mom always preferred the powder-mix-in-the-package, and, inspired by childhood memories I suppose, I like that method myself.
HICKORY BACON AND ASPARAGUS EGGS BENEDICT
4 English Muffins
Toast muffins, poach eggs, and cook hollaindaise sauce according to package directions, which will include adding the designated amounts of butter and milk (per your package's instructions). Slice a lime and squeeze some into the sauce to desired tanginess.
Assemble and sprinkle with salt, pepper and a dash of cayenne or paprika. Serve piping hot with fruit.
* To roast asparagus: clean and dry stems, and chop off woody bottoms. Toss with salt, pepper and dash of olive oil and roast in 400 degree oven for 6 to 8 minutes.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.