Eggs Benedict with asparagus and Parma Ham


Clean and trim the asparagus, boil in salted water, drain and season in a frying pan with oil and pepper. Keep hot. Hollandaise sauce: put the lemon juice and vinegar in a small bowl, add the yolks and beat with a whisk until fluffy. Place the bowl over a hot bain-marie and stir until the sauce thickens. Add the butter a little at a time, stirring constantly. Add salt. Keep the sauce hot. Poached eggs: bring some water to the boil in a small pan and add the vinegar. Break an egg into a cup. Lower the heat and stir the water to create a vortex, and then gently lower the egg into the water. Cook the egg for 4 minutes, and then drain it with a slotted spoon. Cook the other eggs in the same way. Lightly toast the slices of bread, spread a little butter on them and sprinkle with pepper, and then place two slices of Parma Ham, a few asparagus spears and a poached egg on top. Distribute a spoonful of still-liquid hollandaise sauce over and garnish with thyme.



4 people:

  • 4 eggs
  • 2 spoons white wine vinegar
  • slices of bread
  • butter as needed
  • 8 slices Parma Ham
  • 1 bunch of asparagus
  • extra virgin olive oil
  • thyme, salt, pepper

For the hollandaise sauce:

  • 2 teaspoons lemon juice
  • 2 teaspoons white wine vinegar
  • 3 egg yolks
  • 125 g butter, cut into cubes

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