Lulu's Benedict Recipe

Trim asparagus

Trim the woody ends from 8 asparagus spears (snap or cut approximately 1–2 inches off the bottom). Pat dry.

Toss asparagus with 1 tsp olive oil, 1/4 tsp ground black pepper, and 1/4 tsp salt. Set aside at room temperature while you prepare other components.

Set up a double boiler: bring 1–2 inches of water to a gentle simmer in a saucepan and place a heatproof bowl over it (bowl bottom should not touch the water). Reduce heat to low so water is just simmering.

Place 3 egg yolks and 1 tsp cold water in the bowl. Whisk continuously until the mixture becomes slightly thickened and pale, about 1–2 minutes. Ensure yolks do not scramble; keep bowl temperature moderate.

Melt 6 tbs unsalted butter in a small saucepan until fully melted and hot, but not browned. Remove from heat and keep warm.

While whisking the yolks constantly, slowly drizzle in the warm melted butter in a thin stream until sauce thickens and emulsifies, about 2–3 minutes. If sauce becomes too thick, whisk in a few drops of warm water to loosen. If it begins to separate, remove from heat and whisk vigorously or add a teaspoon of warm water to bring it back together.

Whisk in 1 tbsp fresh lemon juice, 1 tsp kosher salt, and a pinch of cayenne. Taste and adjust seasoning with a little more lemon or salt if desired. Keep the hollandaise warm by placing the bowl in a warm water bath off the heat or cover and set near stove while finishing other components (do not overheat, it will break).

Fill a medium saucepan with 1 liter of water and bring to a gentle simmer (not a rolling boil). Add 1 tbsp white vinegar to the water to help egg whites coagulate.

Crack each egg into a small individual ramekin or cup. Stir the simmering water to create a gentle whirlpool, then slip one egg into the center for a neater shape. Poach eggs 3–3½ minutes for runny yolks or 4 minutes for slightly firmer yolks. Repeat for remaining eggs, working in batches if necessary. Use a slotted spoon to lift eggs and transfer to a bowl of warm water briefly, then drain on paper towel.

Split and toast 2 English muffins until golden. While toasting, melt 1 tbsp unsalted butter in a skillet over medium-high heat.

Add 4 slices country ham to the skillet and sear 30–45 seconds per side until slightly crisped and warmed through. Remove ham and keep warm.

In the same skillet (or on a grill pan), add the prepared asparagus in a single layer and grill/sear over medium-high heat 2–4 minutes, turning occasionally, until bright green with light char and tender-crisp. Season with remaining 1/4 tsp salt and a pinch of pepper. Transfer asparagus to a warm plate.

Place toasted English muffin halves on plates (2 halves per serving). Top each half with 1 slice of seared country ham.

Using a slotted spoon, place one poached egg on top of each ham-topped muffin half.

Spoon 2–3 tablespoons of warm hollandaise sauce over each poached egg, allowing some to drizzle down the sides. Garnish with a light dusting of cayenne or freshly ground black pepper if desired.

Arrange 4 grilled asparagus spears alongside the Benedicts. Serve immediately.