Poached eggs and asparagus wrapped in bacon with Béarnaise sauce

I love trying to think of different ways to serve food I might have often, to keep things interesting. As we’re currently in asparagus season, I thought this would be a perfect way to serve one’s usual eggs and bacon breakfast.

5-6 asparagus per diner
Thin cut streaky bacon rashers, 1 for each asparagus + 2 extra per diner
2 eggs per diner
Béarnaise sauce

Béarnaise sauce (serves 2)
2
tbsp finely chopped onion
5 freshly ground white peppers, or 3 shakes of ground white pepper
2 parsley stalks
2 tarragon stalks
2 tbsp white wine vinegar
2 tbsp water
100g butter
2 egg yolks
1-2 stalks of tarragon, leaves only, finely chopped

1. Put the onion, pepper, parsley, tarragon, vinegar and water in a pan. Let boil until the liquid has reduced to about half. Strain the liquid.

2. Melt the butter.

3. Put the egg yolks in a bowl, and drizzle over the strained liquid.

4. The eggs will need to be cooked in a bain marie (hot water bath). This is actually not as complicated as it sounds, please don’t let that deter you from making this sauce! You need a pot with water at the bottom, which will be heated to boiling. It’s important that the bottom of the bowl with the eggs doesn’t touch the hot water, as this could result to your sauce splitting. Start adding the melted butter to the eggs in drops at first, mixing/whisking as you go, then slowly drizzling the rest. You need to keep mixing the sauce until thickened.

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5. Add the finely chopped tarragon leaves.

Poached eggs

1 tbsp vinegar
couple of pinches of salt

All you need to poach eggs successfully are spacious enough pan, spoon for stirring boiling water, slotted spoon for removing the egg from the water, a bowl for the cooked eggs to let excess water drain out. I tend to break the egg into a cup, to have one ready to be cooked as soon as one comes out of the boiling water.

1. Put vinegar and salt in the pan, pour water and bring to boil. Stir in the centre with a spoon, and immediately pour egg into the eye in the center. This, together with the vinegar and salt will hold the egg together.

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2. Cook for 3 minutes, and remove from the water with a slotted spoon. I tend to put the egg in a bowl first, to drain excess water, before plating it, otherwise you’ll end up with a soggy plate of food!

Asparagus and bacon

1. Prepare the asparagus, by peeling the stalk half of them.

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2. Wrap the asparagus with the bacon, and place on a tray together with individual bacon rashers. Heat the grill, and grill the asparagus under medium heat for about 10 minutes, turning half way through.

Plate all ingredients for a tasty breakfast or brunch!

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Eggs Benedict

 

This breakfast and brunch dish is very similar to the Eggs Royale click here for recipe that I’ve posted before. The differences between the two are that the Eggs Benedict uses ham instead of salmon, and I use Hollandaise sauce instead of Béarnaise sauce. Perfect served on brioche.

Hollandaise sauce
5 freshly ground white peppers, or 3 shakes of ground white pepper
2 parsley stalks
4 tbsp water or white wine (or mixture of both)
200g butter
3 egg yolks
paprika powder
1/2-1 tbsp lemon juice
salt

1. Put the pepper, parsley and water (and/or wine) in a pan. Let boil until the liquid has reduced to about half. Strain the liquid.

2. Melt the butter.

3. Put the egg yolks in a bowl, and drizzle over the strained liquid, whisking / stirring.

4. The eggs will need to be cooked in a bain marie (hot water bath). This is actually not as complicated as it sounds, please don’t let that deter you from making this sauce! You need a pot with water at the bottom, which will be heated to boiling. It’s important that the bottom of the bowl with the eggs doesn’t touch the hot water, as this could result to your sauce splitting. Whisk / stir the eggs until it’s starting to thicken. Next, start adding the melted butter to the eggs in drops at first, mixing/whisking as you go, then slowly drizzling the rest. You need to keep mixing the sauce until thickened.

5. Remove from the heat, and season with the paprika, lemon juice and salt.

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Poached eggs
1 tbsp vinegar
couple of pinches of salt

All you need to poach eggs successfully are spacious enough pan, spoon for stirring boiling water, slotted spoon for removing the egg from the water, a bowl for the cooked eggs to let excess water drain out. I tend to break the egg into a cup, to have one ready to be cooked as soon as one comes out of the boiling water.

1. Put vinegar and salt in the pan, pour water and bring to boil. Stir in the centre with a spoon, and immediately pour egg into the eye in the center. This, together with the vinegar and salt will hold the egg together.

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2. Cook for 3 minutes, and remove from the water with a slotted spoon. I tend to put the egg in a bowl first, to drain excess water, before plating it, otherwise you’ll end up with a soggy plate of food!

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Enjoy the food!

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