In this variation on eggs Benedict, we embellish the classic hollandaise sauce with fines herbes, a French blend that includes chives, tarragon, parsley and chervil. The recipe calls for asparagus instead of the traditional Canadian bacon, and baguette slices replace the English muffins.
Prep Time
10 minutes
Cook Time
10 minutes
Servings
4
Ingredients
4 egg yolks
1 Tbs. fresh lemon juice
2 tsp. water
Salt and freshly ground white pepper, to taste
Pinch of cayenne pepper
16 Tbs. (2 sticks) unsalted butter, melted
2 Tbs. chopped fines herbes (fresh chives, tarragon, parsley and chervil)
8 halved baguette slices, each 3 inches long, cut diagonally and toasted
Assemble a double boiler according to the manufacturer¿s instructions and heat. In a bowl, whisk together the egg yolks, lemon juice and water. Transfer to the double boiler and whisk constantly until the mixture begins to thicken, then whisk about 1 minute more. Remove from the heat when the mixture thickens. Season with salt, white pepper and cayenne.
Using a handheld whisk, whisk the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Whisk in the fines herbes. Taste and adjust the seasonings with salt and white pepper. Keep the hollandaise sauce warm until ready to serve.
Place 2 baguette toasts on each of 4 plates. Top each toast with 1 poached egg and place the asparagus alongside. Spoon the hollandaise sauce on top. Serve immediately. Serves 4.
Rated 2 out of
5 by
BabyBee from
Good in theorySomething is wrong with the butter to egg yolks ratio in the hollandaise sauce. I have made eggs benedict several times and have never had problems with the hollandaise sauce. However, I followed this recipe exactly and both times ended with a buttery mess. Look for a hollandaise recipe elsewhere. The rest of the ingredients tasted good though.
