Eggs Benedict With Porketta
The basis of great eggs Benedict is a perfect hollandaise, and this version makes a lighter sauce. Paired with a classic poached egg and a slice of Halenda’s Fine Foods Porketta, it can be a special breakfast or brunch. When making it, keep the water at a simmer so the egg yolks are perfectly soft.
To find out where you can purchase Halenda’s Fine Foods Porketta, a Platinum award winner in the Ontario Finest Meat Competition, visit ontariomeatproducts.ca.
| 8 | eggs | 8 |
| Hollandaise: | ||
| 4 | egg yolks | 4 |
| 1/4 cup | water | 50 mL |
| 1/4 tsp | pepper | 1 mL |
| 1/4 cup | butter, softened | 50 mL |
| 1 tbsp | lemon juice | 15 mL |
| 4 | English muffins, halved and toasted | 4 |
| 16 | asparagus spears, blanched and halved | 16 |
| 8 | pieces, thinly sliced Ontario porketta | 8 |
| 1 tbsp | fresh chopped chives | 15 mL |
Pour enough water into a shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to simmer. Break each egg into a small dish; gently slip into water. Cook for 3 to 5 minutes or until desired doneness. Remove with slotted spoon and drain well; keep warm on a towel-lined platter.
In small heavy saucepan, whisk together yolk, water and pepper; cook, whisking constantly, over medium low heat for about 5 minutes or until pale and thick enough to coat the back of a spoon. Remove from heat. Whisk in butter and lemon.
Arrange English muffins, cut sides up, on four warm plates. Top each muffin with 4 pieces of asparagus, one slice of the porketta and one poached egg. Spoon warm hollandaise sauce over top and sprinkle with chives. Serve immediately with a fresh green salad and warm roasted potatoes.
Makes 4 servings.
Tip: Substitute the asparagus with fresh baby spinach when not in season.
PER SERVING: about 480 cal, 34 g pro, 30 g total fat (13 g sat fat), 21 g carb, 3 g fibre, 690 mg chol, 1220 mg sodium. %RDI: iron 20%, calcium 20%, vit A 30%, vit C 8%.
Source: www.ontariomeatproducts.ca
