DUCK EGGS BENEDICT W. SPINACH ASPARAGUS & BACON

Duck Eggs Benedict w. Spinach Asparagus & Bacon image

Provided by barbara lentz

Categories Eggs

Time 15m

Number Of Ingredients 15

4 slice bacon
2 clove garlic minced
12 oz baby spinach
1 tsp champagne vinegar
8 stalk(s) asparagus
salt & pepper
2 duck eggs
1 tsp white vinegar
CAJUN HOLLANDAISE
3 large egg yolks
juice of 1/2 lemon
1 Tbsp creole or other grainy mustard
2 stick butter
1/2 tsp cajun seasoning
salt and pepper

Steps:

1. To make the Hollandaise Place the egg yolks, lemon juice, mustard and Cajun seasoning in a blender. Melt the butter and make sure it is hot. Blend the egg yolk mixture until frothy slowly drizzle the butter into the mixture while continuing to blend. Taste and season with salt and pepper. Set aside.
2. Cook the bacon in a large skillet until crispy. Remove and set aside. Add the garlic to the bacon grease and cook 30 seconds. Add the asparagus stalks and cook 3 minutes. Remove and set aside. Add the spinach and cover and cook until wilted. Add the Champagne vinegar and salt & pepper.
3. Bring a pot of water to a boil. add a pinch of salt and white vinegar. Crack the eggs into separate bowls. Whisk the water to make a whirlpool. Immediately drop one egg into the whirlpool. Let cook about 3 minutes. Remove with slotted spoon. Repeat with second egg.
4. To plate add spinach to a plate. Top with asparagus then the bacon. Add the poached egg to the top and drizzle the hollandaise over top.