|Makes 2 servings, what is shown is one serving.|
4 large Egg Yolks
1/2 stick Melted Butter
2 tsp. Lemon Juice
½ tsp Salt
¼ tsp Pepper
a pinch of cayenne
Instructions for the Hollandaise sauce
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt nd pepper. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Ingredients for the remainder of the recipe
4 eggs sunny side up
4 slices of med. sliced Turkey ham, browned in a skillet
2 cups of baby spinach sauteed in butter
2 English muffins toasted
12 pieces of asparagus roasted in the oven
Preheat the oven to 350 degrees.
Trim ends of the Asparagus and place on a baking sheet drizzle with Olive oil and salt and pepper and place in the oven for about 10 - 15 min, till bright green and starts to caramelized and remove from oven.
In a small skillet melt about 2 tsp. of butter add a pinch of salt and put in the spinach and toss till slightly wilted and remove from the heat and place in a bowl. in the same skillet brown 4 slices of turkey ham and and remove from heat.
Toast the English muffins in a toaster, when toasted place 2 halves on 2 plates, add the sauteed spinach on the 4 muffin halves and place the browned turkey on top of the spinach. Fry 4 eggs sunny side up and place on top of each muffin, place 6 pieces of asparagus on each plate, whisk the Hollandaise sauce and drizzle over the eggs and asparagus, add a pinch of cayenne and pepper on top and serve.