Tuesday, July 7, 2015

Faux Eggs Benedict with Asparagus and Pork Kielbasa

We had a fabulous 4th of July down in Waldport, OR with a bunch of my boyfriend's family.  Ever year we go we have a tradition of going to The Salty Dawg, getting a pitcher of beer, and playing Keno.  My boyfriend's dad is often lucky and usually leaves with a little extra money in his pocket but this year he won $6,000, which was pretty darn exciting.  We also had a wonderful display of our own fireworks and the local Waldport show.  As I'm sure you know I am super bummed out about the Blazers and how we lost almost our entire starting lineup except for Damian Lillard...I don't even know what to expect this next year...a whole new team I guess.  On a different subject I stumbled across this cool project of the first underground garden, seems like a pretty cool idea.  Well onto the food, I came up with this idea by wanting something comforting but not super heavy, so I hope you enjoy it!

Serves 2

The Ingredients

1/2 pound pork kielbasa, sliced
1 bunch asparagus
2 eggs
Olive oil

5 egg yolks
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1/4 cup melted butter or clarified butter (add more if you want)
Dash of cayenne

The Process
1.  Preheat oven to 400 degrees, in mean time wash asparagus and snap off the hard ends.  On a sheet spread them out and drizzle with olive oil and put in oven for a total of about 20 minutes flipping half way through.

2.  While the asparagus is cooking start boiling water to poach your eggs.  Also heat up a medium skillet and begin to brown the kielbasa, since it is already cooked the browning won't take long.

3. In a small saucepan, beat the egg yolks with a whisk with no heat. Add the lemon juice, mustard powder and cayenne to the egg yolks and whisk again to combine. Very slowly drizzle in the melted butter into the egg yolks while continuing to whisk. Once the butter is combined, place the saucepan over medium-low heat.  You want the sauce to come up to temperature but not boil, and stir occasionally. Just before the sauce wants to start bubbling remove from heat. (you can also use a double boiler to make this process easier).

4.  At this point the asparagus will be done and you can plate it, put half the bunch on each plate.  Then poach your eggs, here is how.

5.  Next layer some kielbasa over the asparagus, then place egg on top and cover the dish with as much hollandaise sauce as you desire.

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