Tuesday, May 17, 2005

spring bennys

4 large, fresh, AA grade eggs
2 English muffins, split
8 asparagus spears, trimmed
¼ red pepper, finely diced
¼ yellow pepper, finely diced
1 tbs butter (for sautéing, plus more for muffins)

For traditional poached eggs, bring a large pot of water, with a capful of vinegar (to facilitate coagulation), to a bare simmer. Carefully crack in eggs, letting them cook gently until desired doneness. Remove eggs from poaching water with a slotted spoon, using a paper towel to blot away excess water from under the spoon. (Alternately, use a poaching pan with egg cups and poach according to pan directions).

In two small saucepans, separately sauté peppers and asparagus, each in half the butter.

Toast and butter English muffins. Place two asparagus spears and one poached egg on each half muffin. Top with hollandaise and diced, sautéed peppers and serve.

For hollandaise:
(This classic recipe is adapted for a blender, saving a marathon of whisking)
3 large egg yolks
2 tsp white wine vinegar
½ cup butter, melted and very warm to hot
pinch salt

Place egg yolks and vinegar in a blender or food processor. Process on high for 1 minute. With the machine running, very slowly drizzle in melted, hot butter in a constant stream (this should take about one minute). Sauce should be thickened and smooth. If not, process 10-20 seconds more. Season to taste. Serve immediately, or keep warm by submerging the bowl of the blender in warm water.

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