Beet Hollandaise Eggs Benedict

Directions

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1. Heat oven to 400 degrees.
2. Lightly toast bread.
3. Divide asparagus into 4 portions and wrap each with a slice of prosciutto around the middle of bundle.
4. Place each bundle on a baking sheet pan lined with parchment paper.
5. Brush each bundle of asparagus with olive oil.
6. Sprinkle with salt and freshly ground pepper.
7. Cook for about 10 minutes until prosciutto is crispy and asparagus is cooked.
8. Fill a large saucepan half full of water.
9. Add 1 tablespoon vinegar and bring to simmer for poached eggs.
10. While asparagus is cooking, make hollandaise: In a small pan melt 1 stick butter; set aside.
11. In a medium saucepan heat 2 inches of water until simmering, then reduce heat to low.
12. Place egg yolks in a medium glass bowl.
13. Place bowl over water in medium saucepan.
14. Whisk egg yolks until mixture bubbles at edges, then add lemon juice.
15. Slowly whisk in melted butter until all butter is incorporated.
16. Keep whisking into a nice smooth thick sauce.
17. Next, slowly whisk in the beet horseradish.
18. Taste and adjust seasoning with salt and freshly ground pepper; add more lemon juice if necessary.
19. Immediately place sauce into a thermos with a lid to keep warm until ready to use. Or leave in bowl and cover with plastic wrap and keep warm. Just don’t continue to cook it.
20. In a small bowl mash avocado with a bit of fresh lemon juice, salt, and freshly ground pepper.
21. Now make poached eggs: Crack 1 egg into a small bowl and gently add to simmering water. Continue with remaining eggs.
22. Cook for 3-4 minutes, remove with a slotted spoon and gently set aside on warm plate.
23. To serve: top each toast with avocado mash, then a bundle of asparagus, followed by the egg, and finally a nice drizzle of beet horseradish hollandaise.
24. Garnish with fresh chives, salt, and freshly ground pepper.