This rich combination of poached eggs, asparagus, pancetta and lobster makes for a heady brunch dish. Surprisingly, eggs can be poached ahead of time and reheated in hot water. Another time-saving tip: Get your favourite fish store to cook a lobster for you and remove the meat. Otherwise buy frozen lobster tail and cook it yourself.
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Serve with a salad of bitter greens to cut the richness.
1 tablespoon white vinegar
3 egg yolks
¼ cup blood orange juice
8 ounces butter
1 tablespoon lemon juice
Salt and freshly ground pepper
1 tablespoon olive oil
2 ounces pancetta, cut in long thin strips
½ pound thin asparagus spears, cut in 2-inch pieces
1 cup cooked lobster meat, diced
Fill a skillet with salted water and white vinegar. Bring to boil and reduce heat to low.
Break 4 eggs into individual saucers. Using a spoon, make whirlpools in the skillet and slip an egg into each whirlpool. The water should bubble gently. Poach eggs for 3 minutes, remove from skillet and slip into a bowl of cold water. Repeat with remaining eggs. (When it is time to serve, bring a skillet of water to simmer and slip eggs back in for 3 minutes to reheat.)
Place egg yolks (for hollandaise) in a blender and whirl until combined.
Pour orange juice into a small pot, bring to boil and reduce down to 1 tablespoon. Add butter and lemon juice and bring to boil. Turn on blender or food processor and pour hot blood orange liquid into egg yolks in a slow steady stream. They will thicken. Season with salt and pepper and keep warm in a Thermos until needed.
Add oil to skillet and sauté pancetta until very crispy, about 4 minutes. Reserve.
Bring a skillet of salted water to boil. Add asparagus and boil for 2 minutes or until crisp-tender. Drain and run under cold water until just cool. Reheat eggs.
Split scones (from previous recipe) horizontally. Place 2 scone halves on a plate. Slip 1 egg onto each half scone. Pour hollandaise into a bowl and mix with asparagus and lobster. Spoon over eggs. Garnish with pancetta strips.