Recipes

  Ingredients

• 2 egg yolks
• 2 tsp white wine vinegar
• 150 g butter melted
• ½ lemon juiced
• 2 tsp fresh chives, minced
• 2 tsp fresh dill, minced
• ½ lb. cooked asparagus
• 2 Tbsp butter
• 2 croissants, halved and toasted
• 4 eggs
• Salt and pepper, to taste

Instructions

1. Create a double boiler by placing a mixing bowl over a large saucepan half filled with water. Bring to a simmer then reduce to a gentle simmer.
2. Add the egg yolks to the bowl and whisk vigorously.
3. Add vinegar and continue whisking. Slowly drizzle in melted butter, continuously whisking to ensure the sauce comes together. Season with lemon juice, salt and pepper. Cover with plastic wrap and keep warm until ready to use.

1. Bring a medium pot of water to the boil. Gently poach eggs, 1 at a time, until just cooked. Remove with a slotted spoon and lay eggs on a paper towel to hold until ready to serve. Rewarm eggs by dunking back in hot poaching water for 30 seconds.
2. In a skillet over medium-high heat, melt the butter and add the asparagus. Cook until crisp tender for 2-3 minutes. Season with salt and pepper and set aside.
3. Mix fresh herbs into Hollandaise right before building your benedict.
4. Build your benedict starting with a toasted croissant half, top with buttered asparagus, then poached egg, and a drizzle of hollandaise. Enjoy!