Eggs Benedict

Ingredients

• 300 g green asparagus
• 50 g bacon (sliced)
• 1 tsp oil
• 2 tbsp vinegar
• Salt
• black pepper (freshly ground)
• 2 fresh eggs
• 1 roll
• Salt
• black pepper (freshly ground)
• 125 g butter
• 1 egg yolk
• 2 tbsp dry white wine
• 1 tbsp Lemon Juice
• Salt
• white pepper (freshly ground)

Instructions

1. 1.

   Melt the butter for the Hollandaise and skim off the foam. In a metal bowl whisk the egg yolk and wine over a hot water bath until frothy, then add the butter in drops at first, followed by a thin stream while constantly stirring until a smooth sauce forms. The mixture must not curdle. Season with lemon juice, salt, and pepper; keep warm.

2. 2.

   Wash the asparagus, peel the lower third if needed, trim ends, and boil in salted water for about 10–12 minutes. Remove and drain.

3. 3.

   Crisp the bacon in hot oil in a pan.

4. 4.

   Bring about 500 ml of water with vinegar to a boil in a small pot. Crack each egg into a cup, keeping the yolk intact, then slide them one at a time into the simmering water and poach for about 5 minutes over low heat.

5. 5.

   Halve and toast the roll.

6. 6.

   Carefully lift the eggs from the water with a slotted spoon and drain on paper towels.

7. 7.

   For serving place the roll halves on a plate, arrange bacon on top, add asparagus, season with salt and pepper, then set one poached egg on each. Drizzle Hollandaise over the eggs and optionally sprinkle more pepper.