Asparagus Benedict

Name: Asparagus Benedict
Ingredients: 20 units.items Asparagus; Salt; 10 units.items Eggs; Vinegar; 10 units.items slices of brioche bread; Clarified butter; 500 g Dutch spinach; 400 g ham off the bone; 2.5 Knorr Garde D'Or Hollandaise sauce; 20 g Herbs

This recipe is for 10 people and is a variation on the world-famous ‘eggs benedict’.

This variant is suitable for both lunch and dinner.

Ingredients

20units.itemsAsparagus

Salt

10units.itemsEggs

Vinegar

10units.itemsslices of brioche bread

Clarified butter

500gDutch spinach

400gham off the bone

2.5Knorr Garde D'Or Hollandaise sauce

20gHerbs

Preparation

Peel the asparagus.
Cook the asparagus with some salt and let them cool in the cooking liquid.
Slice the asparagus and reheat them in the cooking liquid.

Poach the eggs in water with a dash of vinegar.

Cut out the slices of brioche bread with a round cutter.
Toast or pan-fry the bread in some butter until golden brown.
Wash the spinach and briefly stew it with some butter and season to taste.
Slice the ham into thin slices.

Heat the Hollandaise sauce and pour it into a siphon.
Pressurize the siphon with a cartridge and keep it warm in a bain-marie.

Divide the brioche over the plates and layer with the spinach, asparagus, ham, and then the poached egg on top.
Finish the eggs benedict with the Hollandaise sauce and herbs.