EGGS BENEDICT WITH PORKETTA
(Rita Demontis)

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 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.

8 eggs

Hollandaise:

4 egg yolks

1/4 cup (50ml) water

1/4 tsp. (1ml) pepper

1/4 cup (50ml) butter, softened

1 Tbsp. (15ml) lemon juice

4 English muffins, halved and toasted

16 asparagus spears, blanched and halved

8 pieces, thinly sliced porketta

1Tbsp. (15ml) fresh chopped chives

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.

Serves 4.

TIP: Substitute the asparagus with fresh baby spinach when not in season.

Enjoy and remember, if you've got a new and delicious recipe... we want to hear about them!