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Ingredients

• 2 egg yolks
• 1 Tbs. fresh lemon juice
• 2 tsp. water
• Salt and freshly ground white pepper, to taste
• Pinch of cayenne pepper
• 16 Tbs. (2 sticks) unsalted butter, melted
• 2 Tbs. chopped fines herbes (fresh chives,
  ; tarragon, parsley and chervil)
• 8 halved baguette slices, each 3 inches long,
  ; cut diagonally and toasted
• 8 poached eggs (see related recipe at right)
• 1 1⁄2 lb. asparagus, tough ends trimmed,
  ; stems peeled, spears steamed

Description

In This Variation On Eggs Benedict, We Embellish The Classic Hollandaise Sauce With Fines Herbes, A French Blend That Includes Chives, Tarragon, Parsley And Chervil. The Recipe Calls For Asparagus Instead Of The Traditional Canadian Bacon, And Baguette Sl

Williams-Sonoma