For this version of Eggs Benedict, I added fresh Michigan grown asparagus that I roasted in the over first. So I put it together this way; English muffin, Canadian bacon, asparagus, poached egg and topped it with Hollandaise sauce and a garnish of fresh chives. For some people this is enough to eat, but I served this with home fried potatoes and a fresh tomato.
Here is easy Hollandaise sauce; 2 large egg yolks, at room temperature, 1-1/2 tablespoons fresh lemon juice,3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, pinch of cayenne, 6 tablespoons unsalted butter.
Melt the butter in a small saucepan until it is sizzling hot. Put egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of the blender and process on low for 15 seconds. Take the the top of the blender off and with the blender on low, very slowly add the hot butter to the egg and lemon mixture through the open top
|Serving up Eggs Benedict|