Who does not like eggs benedict? Let's be honest perfectly poached eggs dressed up with hollandaise sauce all atop Canadian bacon and a buttery English muffin. It is the perfect combination of everything wonderful. It is an indulgent meal, something we cannot eat all of the time but we want to. We want to sink that fork into the egg and see the yolk pour out all over the plate. We want that yummy, creamy, salty bite of delight. But how can I make this not so over the top fattening while maintaining the integrity of the eggs benedict...Simple! Make a few adjustments, leave off the hollandaise - WHAT no hollandaise - how can that be. Well when you top it with horseradish mustard you will not even realize the hollandaise is not there believe me. It truly is a new take on a very classic dish...Enjoy!
4 Poached Eggs (see recipe below)
1 Bunch Asparagus (rinsed and rough ends cut off)
Salt/ Lemon Pepper
Olive Oil
4 Smithfield Boneless Pork Chops
Cracked Black Pepper
Horseradish Mustard
Preheat oven to 350 degrees
Lay asparagus in a single layer on a sheet pan
Season with salt/ lemon pepper
Drizzle with olive oil
Roast for 20 minutes
Remove from oven and set aside on a dish
On the same sheet pan place the pork
Bake for 12 minutes or until warmed through
In the meantime begin preparing the poached eggs
Remove pork from oven
Place one piece of pork per plate
Place a few spears of asparagus on top of each pork chop
Top with a poached egg
Season with a small grind of fresh black pepper
Add a small dollop of horseradish mustard
Poached Eggs
4 Eggs
Water
1 Tablespoon White Vinegar
In a medium size pot bring water and vinegar to a slight simmer
Gently crack one egg at a time into the water
Gently stir water around the egg
Cook for 4 minutes
Remove each egg with slotted spoon to drain excess water
***Cook eggs longer if you desired a harder yolk***
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