But back to this post and one of my favourite breakfasts. I’ve been making hollandaise with eggs whenever I can this year as it’s always delicious and guests always seem to be impressed with the luscious hollandaise that gently lays over the poached egg, like a comfortable blanket.
I have to confess though, the one thing that I can never seem to get perfect is a poached egg. It seems to be my Achilles heal when it comes to cooking. But never-the-less, I always attempt them because I just love the texture of a poached egg. Soft and silky with a just-soft egg yolk. You can of course go the Benedict route and serve the eggs on top of a toasted English muffin topped with fresh rocket (arugula), slivers of parma ham and finally the hollandaise. I chose to go ‘slightly’ healthier and served this with perfectly blanched asparagus which are in season in South Africa at the moment and this year they seem to be more delicious than ever. Subtly sweet and most definitely one of my favourite Spring/Summer vegetables.
I like to eat this breakfast as is when I want something light yet indulgent but if you want something more substantial, serve it with toasted English muffins. The perfect Weekend breakfast. For a similar version of this dish, visit my friend Fritz’ blog.