Wednesday, May 13, 2015

Eggs Benedict for Sunday breakfast at Ann Arbor-Ypsilanti area bed and breakfast

Eggs Benedict for Sunday morning breakfast is extra special when you use farm fresh eggs. I am always at  the Ypsilanti Farmer's Market on Tuesday afternoon and Saturday morning to get the freshest vegetables, fruits, flowers and eggs.  The taste of fresh is amazing.

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
and blend for 30 seconds, until the sauce is very thick. Use it right away. Makes about 1/2 cup, or enough for about 4 -5 eggs.
Serving up Eggs Benedict