Recipe By: The Causeway restaurant
1 cup unsalted butter
2 large egg yolks
1 ½ tablespoons water
1 tablespoon freash lemon juice
½ teaspoon sea salt
Pinch of ground white pepper
4 large eggs (2 eggs per person)
2 english muffins (account for 2 halves per person)
4 slices of pea meal bacon from Hank De Konings Meats( 2 pieces per person)
¼ lb. asparagus from wagon wheel produce ( for 4 people use ½ lb)
Fresh chives to garnish
To make hollandaise sauce in a small saucepan over medium heat, melt the butter. Set aside and let cool for about 5 min. In the top of a double boiler, combine the egg yolks, water and lemon juice. Using a whisk begin whisking the yolks consistently until the yolks are light and fluffy, about 4 minutes. Remove the top pan and keep whisking away from the heat for about 1 more minute allowing it to cool slightly.
Slowly drizzle the melted butter into the yolk mixture keep whisking until all the butter is absorbed then add in the salt and pepper. Set aside while you prepare to assemble.
Have two pans with boiling water one to poach your eggs and one to blanch your asparagus. Place both your asparagus and eggs in to the boiling water for about 3-4 minutes each. Toast your English muffins and pan fry your pea meal bacon when all is ready. To assemble take your tasted English muffin buttered place on between 4-6 stocks of asparagus, 1 slice of pea meal bacon and a poached egg gently ladle your hollandaise sauce over your egg and garnish with fresh chives.