duck eggs benedict w. spinach asparagus & bacon
You won't miss the English muffin with this version. Duck eggs are so big and the richness of the runny yolk is absolutely delicious.
prep time
5 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 4 slices bacon
- 2 cloves garlic minced
- 12 ounces baby spinach
- 1 teaspoon champagne vinegar
- 8 stalks asparagus
- salt & pepper
- 2 duck eggs
- 1 teaspoon white vinegar
- CAJUN HOLLANDAISE
- 3 large egg yolks
- juice of 1/2 lemon
- 1 tablespoon creole or other grainy mustard
- 2 sticks butter
- 1/2 teaspoon cajun seasoning
- salt and pepper
How To Make duck eggs benedict w. spinach asparagus & bacon
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Step 1To make the Hollandaise Place the egg yolks, lemon juice, mustard and Cajun seasoning in a blender. Melt the butter and make sure it is hot. Blend the egg yolk mixture until frothy slowly drizzle the butter into the mixture while continuing to blend. Taste and season with salt and pepper. Set aside.
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Step 2Cook the bacon in a large skillet until crispy. Remove and set aside. Add the garlic to the bacon grease and cook 30 seconds. Add the asparagus stalks and cook 3 minutes. Remove and set aside. Add the spinach and cover and cook until wilted. Add the Champagne vinegar and salt & pepper.
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Step 3Bring a pot of water to a boil. add a pinch of salt and white vinegar. Crack the eggs into separate bowls. Whisk the water to make a whirlpool. Immediately drop one egg into the whirlpool. Let cook about 3 minutes. Remove with slotted spoon. Repeat with second egg.
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Step 4To plate add spinach to a plate. Top with asparagus then the bacon. Add the poached egg to the top and drizzle the hollandaise over top.
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