Asparagus + Avocado Eggs Benedict

Asparagus Eggs Benedict via Deco Tartelette

Asparagus Eggs Benedict | Deco Tartelette

Asparagus Eggs Benedict via Deco Tartelette

Mmm...eggs benedict...is there a better breakfast? Served with asparagus and drizzled with lemony hollandaise, it's perfect for a springtime brunch or to serve your mother on Mother's Day...Asparagus + Avocado Eggs BenedictServes 4Ingredients:4 English Muffins, halved (I like to use multi-grain for texture)1/2 pound freshly sliced smoked ham8 poached eggs2 tablespoons white wine vinegarHollandaise Sauce (see recipe below)Bunch of organic asparagus2 large organic avocados, slicedDirections:First make the hollandaise sauce (recipe below). Then, poach the eggs. Fill a large pot with filtered water and two tablespoons of white wine vinegar. Once the mixture begins to boil, add eggs one and a time in batches of 4. Turn off the heat and allow the eggs to cook for 6 minutes. Remove from water using a slotted spoon and quickly drain on a paper towel. Lightly salt. Meanwhile, lightly toast the English muffin slices and set out on 4 different plates. Layer with ham, avocado,poached eggs, and drizzle with hollandaise sauce. Serve with fresh fruit, grapefruit juice, and of course, a piping hot pitcher of coffee...Hollandaise SauceIngredients:6 egg yolks1 teaspoon of each: tarragon + shallots, mincedSalt + Pepper to taste1 stick organic unsalted butter1 teaspoon white wine vinegarJuice from 1/2 lemonDirections:Place a large pot filled with 3 inches of water over medium-high heat stovetop. Once water begins to simmer, create a double boiler by placing a large heat-proof bowl over the pot. Add all ingredients to the heat-proof bowl. Whisk constantly until the sauce combines and thickens, but don't cook it through or else you will end up with scrambled eggs. To avoid this, make sure the water doesn't come to a boil...reduce heat to allow the water to simmer only if needed.Recipe + Photography by Cassie Winslow