Oro Negro Benedict Recipe

Time30m

Serves2

Two Poached Eggs a top an English Muffin, sliced Canadian Bacon and our homemade Corn Truffle Hollandaise Sauce with grilled asparagus.

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Ingredients

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1
Prepare the Hollandaise Sauce
Melt the unsalted butter in a saucepan over low heat. In a separate bowl, whisk together egg yolks, lemon juice, corn truffle oil, salt, and white pepper. Gradually add the melted butter to the egg mixture while whisking continuously until thickened. Keep warm.
2
Poach the Eggs
Fill a pot with water and bring to a gentle simmer. Crack eggs into individual bowls. Create a gentle whirlpool in the water and slide the eggs in one at a time. Poach for about 3-4 minutes until the whites are set and yolks are still runny. Remove with a slotted spoon.
3
Prepare the Asparagus
Trim the ends of the asparagus and grill them on a grill pan over medium heat until tender, about 5-7 minutes. Season with salt and pepper.
4
Assemble the Benedict
Toast the English muffins and place 2 slices of Canadian bacon on each half. Top each with a poached egg and drizzle generously with the corn truffle hollandaise sauce. Serve alongside the grilled asparagus.