Eggs benedict with white asparagus

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Perfect for Sunday morning: eggs benedict with white asparagus. Tip: would you rather not eat ham? Replace it with smoked salmon.

Ingredients

For 4 persons:

  • 450-500 grams white asparagus (1 bunch)
  • 4 slices of ham (for example York ham)
  • 2 Italian buns
  • 3 tablespoons white wine vinegar
  • 7 eggs
  • 2 tablespoons tarragon
  • 200 grams of butter
  • Black pepper

Bring a pan of water and a pinch of salt to the boil. Peel the asparagus and cut off the woody bottom. Boil the asparagus for 15-18 minutes. Leave to rest for another 5 to 10 minutes, drain and store in the pan.

Bring a second pan of water and one tablespoon of vinegar to the boil. Bring a third pan with a little water to the boil to make the Hollandaise sauce. Separate three eggs and store the yolks in a heatproof bowl (you don’t need the whites anymore). Divide the remaining eggs into separate small glasses and cut the buns in half.

Lower the heat under the second pan (so that it just doesn’t boil) and use a whisk to create a whirlpool in the water. Quickly but carefully pour the first egg into the center of the whirlpool and poach for 3 minutes. Carefully remove from the pan and keep on a tea towel. Poach the remaining three eggs in the same way.

Meanwhile, melt the butter in a saucepan and let it cool for five minutes. To the heatproof bowl, add the remaining two tablespoons of vinegar and place over the third pan of water. Beat the egg yolks to a light yellow sauce and slowly add the butter in a thin stream while stirring. Keep stirring until a nice airy, soft yellow sauce is formed.

Top the sandwiches with the asparagus, ham, poached eggs and Hollandaise sauce. Garnish with tarragon and freshly ground black pepper.


Source: Culy by culy.nl
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