Recipe Directions
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Ingredients
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1 English Muffin per person
2 Extra-large Eggs per person
Proscuitto sliced thick enough to fold and so it does not stick together
Asparagus
Hollandaise Sauce: 2 egg yolks, 3 Tbsp lemon juice, 1 stick frozen butter (1/2 cup)
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Directions
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Pre-boil asparagus for 3 minutes and then put in an ice bath to cool and keep the color. Split English muffin in half. Toast. While muffin is toasting, poach two eggs for 4 minutes. Arrange asparagus on plate so the tips touch the end of the plate. Put toasted muffin on top of asparagus. Put slice of Proscuitto on top of each muffin half. When eggs are finished, put on top of the Proscuitto and top with one tablespoon of Hollandaise Sauce. Sprinkle on Tarragon or Parsley for color.
Hollandaise Sauce: Mix egg yolks and lemon juice. Put over low heat. Take ¼ cup of frozen butter and keep stirring in the egg and lemon mixture. Take another ¼ cup of frozen butter and continue stirring until sauce begins to thicken. Remove from heat, cover to keep warm for serving. Sauce will continue to thicken. Stir before serving.
An After Thanksgiving Treat:
1/2 English topped with Arugula, Smoked Turkey, Egg and Hollandaise Sauce, with Cranberry Relish on the side
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Yield
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