- fresh eggs
- thinly sliced black forest ham
- fresh asparagus
- béarnaise sauce (recipe below)
- French baguette or English muffins, Toasted
- 1/4 cup white wine vinegar
- 1/2 cup dry white wine
- 5 sprigs fresh tarragon plus 1 for Garnish
- 1 medium shallot, roughly Chopped
- 1 teaspoon whole peppercorns
- 2 egg yolks kosher salt
- 1 1/2 sticks unsalted butter, melted
Thinly slice fresh asparagus on the bias, or use a vegetable peeler to shave. Place shaved asparagus to the side.
Preheat oven to 375 degrees. Placed buttered and sliced baguette, or buttered English muffins on a lined baking sheet, along with the black forest ham. Place in oven and allow bread and ham to heat, about 10 minutes.
Fill a small saucepot with water and bring to a simmer that is barely below a boil. Take a coffee cup or small bowl and place a piece of plastic wrap over it, leaving significant overhang on each side. Create a dip in the center of the plastic wrap and wipe area with a small amount of olive oil, or spray with cooking spray. Crack one egg into the dip and bring up all sides of the plastic wrap, tying into a knot directly above the egg. Repeat with remaining eggs, using a new piece of plastic wrap for each. Place all individual bags in the simmering water and allow to cook between 3 to 4 minutes. Bags will start to float to the top when finished. Using a slotted spoon, carefully remove the bags from the water.
Remove bread and ham from the oven and plate. Top with shaved asparagus. Using scissors or a sharp knife, carefully cut each inverted bag below the knot, releasing an egg onto the asparagus. Be careful not to puncture the egg. Spoon desired amount of béarnaise sauce over the top. Serve immediately.
Combine first 5 ingredients in a saucepan. Bring to simmer over medium heat until liquid is reduced to 2 tablespoons about 25 minutes. Strain the liquid, pressing on the solids to release any extra liquids. In a heatproof cup, combine the vinegar reduction with the egg yolks and a pinch of salt. Using an immersion blender, blend to combine. Allowing the blender to run, slowly add the melted butter in a steady stream. Sauce should turn thick and creamy from the emulsion. Finely chop 1 tsp of fresh tarragon and mix into sauce. Serve immediately, or transfer to a pot with a lid and set in a warm area. Once béarnaise has cooled, it cannot be reheated.
About this recipe
Note: Many eggs Benedict recipes rely on hollandaise, béarnaise’s beloved cousin, but we think you’ll enjoy this flavorful option even more!