San Francisco Style Poached Eggs

Ingredients

Method

• Active Time: 25 Minutes
• Total Time: 25 Minutes

Notes

• Yield: Serves 4
• In this rendition of Eggs Benedict, poached eggs top fresh asparagus and a pancetta waffle. However, tradition isn't totally abandoned. Lemon hollandaise smothers it all. Look for Meyer lemons to enhance the sauce further.
• RECIPE INGREDIENTS
• For the Waffles:
• 4 slices pancetta or bacon, cut into 1-inch pieces
• 1 cup cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup heavy cream
• 2 eggs at room temperature
• For the Sauce:
• 3 egg yolks at room temperature
• Salt and ground white pepper to taste
• 1-1/2 cups (3 sticks) unsalted butter
• 2 teaspoons grated lemon zest, preferably Meyer lemon
• 2 tablespoons fresh lemon juice, preferably Meyer lemon
• 1 tablespoon snipped fresh chives
• For the Asparagus:
• 12 asparagus stalks, trimmed
• For the Eggs:
• 1 tablespoon Chardonnay or white wine vinegar
• 8 eggs
• DIRECTIONS
• FOR THE WAFFLES:
• In a small skillet, cook the pancetta or bacon over medium high heat until lightly browned. Using a slotted spoon, transfer to paper towels to drain. Preheat a waffle iron. In a blender or food processor, combine the flour, baking powder, and salt. Pulse quickly to blend. Add the pancetta or bacon, cream, and eggs and process for 6 seconds. Scrape the sides of the container. Pulse for 3 seconds to fully mix.
• Pour 1/2 cup of the batter onto the hot waffle iron and cook for about 5 minutes, or until golden brown. Keep warm in a low oven. Repeat to cook the remaining batter. (To make ahead, let the waffles cool, then wrap in plastic wrap, place in a freezer bag, and freeze. To thaw, place in the toaster or 350 degree F oven and cook until heated through.)
• FOR THE SAUCE:
• In a blender or food processor, combine the egg yolks, salt, and pepper and process for 10 seconds. In a small saucepan, melt the butter until it foams. With the machine running, pour the melted butter in a thin stream into the blender or processor. Add the zest and lemon juice and pulse to incorporate. Pour the sauce into a bowl and place over a pan filled with 2 inches of hot water to keep the sauce warm. Stir in the chives just before serving. (You can also keep the hollandaise warm in a Thermos.)
• FOR THE ASPARAGUS:
• Cook the asparagus in a skillet of salted boiling water for 3 minutes, or until easily pierced with a knife. Drain and reserve.
• FOR THE EGGS:
• Bring a large skillet of water to a boil. Add the vinegar and reduce heat to a simmer. Break the eggs, one at a time, into a saucer and slide them into the water. With a spoon, gently bring the egg white over the center of each yolk to keep the whites intact. Cook for 4 minutes for soft-centered yolks. With a slotted spoon, transfter the eggs to a clean dish towel. (To make the eggs ahead of time: Cook the eggs for 3 minutes. Place them in a bowl of ice water to stop the cooking. Before serving, cook the poached eggs in simmering water for 1 minute to reheat.)
• TO SERVE:
• Place a hot waffle on each of 4 warm plates and top with 3 asparagus stalks, 1 poached egg, and some hollandaise.
• SOURCE: San Francisco Flavors