New Years Day Kitchen

Eggs Benedict with Asparagus

Ingredients:

• 4 x eggs
• ½ french stick or baguett
• 15g baby spinach leaves
• 100g shaved ham
• 1 bunch of asparagu

Hollandaise sauce

• 1 tablespoon white wine vinegar
• 2 egg yolks
• 150g butter, melted, cooled
• 1 tablespoon lemon juice

Method:

Hollandaise sauce

1. Process vinegar and egg yolks in a food processor
2. With motor running, slowly add add butter in a thin stream
3. Stir in lemon juice
4. Add salt and pepper

Eggs

1. Add water into a pan to half fill it.Add a pinch of salt. Bring to the boil over medium heat. Reduce heat to medium-low.
2. Break 1 egg into a saucer. Slide egg into water. Cook, without stirring, for 3 minutes for a soft yolk or 4 minutes for a semi-soft. Remove. Repeat with remaining eggs
3. Trim and lightly blanch asparagus, add small cube of butter to taste for about 5 mins
4. While the eggs are cooking diagonally slice French stick about 4 cm thick and lightly toast
5. Place asparagus and spinach leaves on toast, then place ham on top and egg to follow
6. Drizzle sauce on top and garnish to own taste