If you have ever wanted to immediately escape to a luxurious hotel room with a balcony overlooking the beach and ocean waves, shear draperies billowing behind you with the ocean breeze as you relax in your uber plush cushions reading a newspaper or good novel as you bask in the luxury of a day fresh begun with all relaxing possibilities in front of you... forget the jet plane and make this breakfast! At a fraction of the cost your mind will take your body there at first bite.
Bon Vivant Benedict
1 thick slice of brioche bread loaf*, toasted lightly
6-7 stalks of asparagus, depending on thickness, and tails chopped to fit the toast
3-4 slices Canadian bacon, julienned (optional)
2 eggs, poached
parsley sprigs and cherry tomato to garnish (optional)
1 package/recipe of hollandaise sauce (Christian Potier is hard to come by but a fabulous single serving boxed brand. There are other hollandaise that come pre-made in jars or powder packet which do not have as pure of a flavor but will do in a pinch. Should you like a recipe to make one from scratch, please contact us if you have trouble finding it on our site.)
Slice the bottoms off the asparagus so the length of the asparagus fits the length of the toast. On a grill pan coated with high-heat oil, grill the asparagus on medium-high heat until lightly softened and starting to brown. Set aside.
Meanwhile, prepare the brioche, bacon, and eggs.
Toast the brioche in toaster oven until lightly browned.
Prepare the hollandaise sauce per directions.
In a small non-stick pan, cook the Canadian bacon until lightly browned. Set aside.
Poach the eggs: Bring a small pot of water to boil. When boiling, reduce the heat slightly to a medium boil. Crack eggs one at a time. Place one egg in a ladel and gently lower into boiling water. As the egg is submerged, help wrap the "white" around the yolk. For a soft poach, allow the whites to solidify around the yolk, approimately 2-3 minutes, then remove. If you like the yolk firmer, allow to boil a bit longer. Repeat with second egg.
To Assemble: Place the toasted brioche on a plate. Top with a layer of asparagus. Layer with enough Canadian bacon to your liking. Top with the two poached eggs and drizzle the hollandaise over everything. Garnish with parsley and cherry tomato halves if desired. Feast away to a heavenly place...wherever your mind takes you!
*For sources that are close to where I am, I use the brioche loaf from Gelson's Market, but whatever your local grocer supplies will be fantastic. Should brioche be difficult to find, use a firmer, but not crusty, white bread that is sliced approximately 3/4 inch - 1 inch thick.
6-7 stalks of asparagus, depending on thickness, and tails chopped to fit the toast
3-4 slices Canadian bacon, julienned (optional)
2 eggs, poached
parsley sprigs and cherry tomato to garnish (optional)
1 package/recipe of hollandaise sauce (Christian Potier is hard to come by but a fabulous single serving boxed brand. There are other hollandaise that come pre-made in jars or powder packet which do not have as pure of a flavor but will do in a pinch. Should you like a recipe to make one from scratch, please contact us if you have trouble finding it on our site.)
Slice the bottoms off the asparagus so the length of the asparagus fits the length of the toast. On a grill pan coated with high-heat oil, grill the asparagus on medium-high heat until lightly softened and starting to brown. Set aside.
Meanwhile, prepare the brioche, bacon, and eggs.
Toast the brioche in toaster oven until lightly browned.
Prepare the hollandaise sauce per directions.
In a small non-stick pan, cook the Canadian bacon until lightly browned. Set aside.
Poach the eggs: Bring a small pot of water to boil. When boiling, reduce the heat slightly to a medium boil. Crack eggs one at a time. Place one egg in a ladel and gently lower into boiling water. As the egg is submerged, help wrap the "white" around the yolk. For a soft poach, allow the whites to solidify around the yolk, approimately 2-3 minutes, then remove. If you like the yolk firmer, allow to boil a bit longer. Repeat with second egg.
To Assemble: Place the toasted brioche on a plate. Top with a layer of asparagus. Layer with enough Canadian bacon to your liking. Top with the two poached eggs and drizzle the hollandaise over everything. Garnish with parsley and cherry tomato halves if desired. Feast away to a heavenly place...wherever your mind takes you!
*For sources that are close to where I am, I use the brioche loaf from Gelson's Market, but whatever your local grocer supplies will be fantastic. Should brioche be difficult to find, use a firmer, but not crusty, white bread that is sliced approximately 3/4 inch - 1 inch thick.
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