This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks and tastes as if it took twice as long.
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My kids and I enjoyed this for brunch this weekend and found it to be absolutely wonderful. Tasting the beurre blanc sauce prior to plating, I was thinking, "Wow! Kinda overboard on the lemon juice." Then I thought, maybe the richness of the yolks will knock it down a little ... and that is exactly how the dish came together. The shallots were notable, complimented by the butter, and then the lemon nicely subdued by the richness of the yolks ... oh yeah, this really comes together in a harmonious goodness. Very yummy and something you should try! Thank you FC!!
Mmmmmm! It's 6:30 AM, we had this for dinner last night and I can still taste the whole meal, but ESPECIALLY the Beurre Blanc! I used sourdough bread toasted, and we had sliced Easter ham-off-the bone, on the side, which I warmed in the oven, to round out a dinner meal. Sooooo good! Did not change a thing.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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