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Eggs Benedict with Porketta

The basis of great eggs Benedict is a perfect hollandaise, and this version makes a lighter sauce. Paired with a classic poached egg and a slice of Ontario Porketta, it can be a special breakfast or brunch. When making it, keep the water at a simmer so the egg yolks are perfectly soft.

 8 eggs
 4 English muffins, halved and toasted
 16 asparagus spears, blanched and halved
 8 pieces, thinly sliced Ontario porketta
 1 tbsp (15 mL) fresh chopped chives
 4 egg yolks4
 ¼ cup (50 mL) water
 ¼ tsp (1 mL) pepper
 ¼ cup (50 mL) butter, softened
 1 tbsp (15 mL) lemon juice

Pour enough water into a shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to simmer. Break each egg into a small dish; gently slip into water. Cook for 3 to 5 minutes or until desired doneness. Remove with slotted spoon and drain well; keep warm on a towel-lined platter.


In small heavy saucepan, whisk together yolk, water and pepper; cook, whisking constantly, over medium low heat for about 5 minutes or until pale and thick enough to coat the back of a spoon. Remove from heat. Whisk in butter and lemon.


Arrange English muffins, cut sides up, on four warm plates. Top each muffin with 4 pieces of asparagus, one slice of the porketta and one poached egg. Spoon warm hollandaise sauce over top and sprinkle with chives. Serve immediately with a fresh green salad and warm roasted potatoes.

Cook's Notes:

Makes 4 servings

Wine Pairing Suggestion: Ontario’s Cave Spring Cellars, 2005 BRUT is a dry, brut-style sparkler with generous apple/pear fruit and delicate yeastiness on the nose. The palate is crisp with vivid Macintosh apple flavours, a fine mousse, delicate chalky textures and rounding notes of toast and lees along the edges.

Substitute the asparagus with fresh baby spinach when not in season.