Directions (Poaching Eggs)
Crack 4 eggs into separate ramekins and set aside. In a medium size pot fill ¾ with water. Add vinegar and salt to water and simmer over medium heat (do not boil). Swirl water in pot and carefully add eggs one at a time (whites first). Turn heat off and cover for 4 minutes for soft, 5 minutes for medium and 6 minutes for hard (no peaking). Cut Kinnikinnick English Muffin in half and toast. Top with blanched asparagus tips, poached egg and prepared hollandaise sauce. Repeat with remainder. Garnish with fresh chives and serve immediately. Yields 4 Eggs Benny.
Directions (Hollandaise Sauce)
In a heat proof bowl whisk vigorously 4 egg yolks until doubles in volume. Slowly drizzle in lemon juice while continuing to whisk. Place bowl on pot of water over medium heat (Bain Marie) and continue to whisk vigorously. In a slow and steady stream, pour melted butter into egg yolk mixture while continuing to whisk. Whisk until mixture doubles in volume and begins to thicken. Remove from Bain Marie and add seasoning. Serve with your favourite dish.
Tips & Variations
- Hollandaise Sauce it is important not to stop whisking as mixture will separate and eggs can scramble if they get too hot. If mixture gets too thick, add 1 to 2 drops of water while whisking to achieve desired thickness. If mixture splits, return to Bain Marie and whisk to bring back together.
- If poaching for a large gathering you can hold poached eggs in ice water and rewarm in warm water prior to serving.