Though invented sometime in the late 19th century, Eggs Benedict is still, in my opinion, the ne plus ultra of brunch foods. But a lot of people (including myself) are put off by making hollandaise and poaching eggs. Well this twist on the classic brunch dish, from Bon Appétit, does away with the hollandaise, replacing it with a gorgeous but unintimidating chive oil. Prosciutto takes the place of Canadian bacon and asparagus adds a springy touch. Serve over traditional English muffins, or skip them in place of something else. We had these for brunch at my parents' this morning (thanks, Dad!), over cornmeal biscuits.
Good morning recipe: Poached eggs with roasted asparagus, prosciutto, and chive oil
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Reader Comments (Page 1 of 1)
2-25-2008 @ 12:38PM
Dwayne said...
ok, one thing regarding poaching an egg. SCREW the vinegar tip. The best (and now in my house, only) way to do this is to layer a small cup with plastic wrap, crack the egg into it, wrap up the plastic, and poach the egg in the plastic.
http://www.b3ta.com/features/howtopoachanegg/
Here is the website I found it on, and let me tell you, best poached eggs you can make without some crappy unitasker built just for it.
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2-25-2008 @ 2:06PM
Barry said...
I make a similar recipe subbing smoked salmon for the prosciutto and minus the sauce (I like the egg-yolk-as-sauce thing).
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2-25-2008 @ 7:13PM
jackiecat said...
Heck the hollandaise is the best thing about Eggs Benedict. I'd eat fingernails if they were covered with it!
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4-16-2008 @ 6:15PM
Valinda Chantrell said...
I have visited Italy on several occasions and this recipe, would be excellent for my Italian theme brunches! Keep these savory recipes coming!!!
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