Flavour Harvest

20 mins

Intermediate

This produce-forward brunch was served at one of our Pull Up A Chair Harvest Lunches, where guests gathered around a communal table in the heart of the farmers' market to celebrate peak-season ingredients. Chef Ben Hayward's take on eggs Benedict lets Ontario asparagus shine, paired with a silky herb hollandaise and perfectly poached eggs.

About the Chef

Chef Ben Hayward is the owner and culinary force behind Hayward Food Co., where he's known for creating memorable meals rooted in warm hospitality and exceptional seasonal ingredients.

Trained in classic French cooking, Ben began his culinary career in a neighbourhood bistro in Mississauga before leading kitchen teams at Toronto restaurants including Bar Prima and La Palma. Today, his contemporary Canadian cooking celebrates local farmers, sustainable ingredients, and the simple joy of gathering people around the table.

Asparagus Benedict

Ingredients

2 slices good quality bread, toasted and buttered
10-15 stalks asparagus (if thicker 10, if thinner 15)
2 best quality eggs
2 egg yolks
150g melted butter
Juice of ½ lemon
Fresh herbs, finely chopped
Salt and pepper to taste

Directions

Trim and cook your asparagus to your liking. I prefer grilled for this recipe, but boiled or sauteed would also be fine. Set aside.
Place the two egg yolks into the jar of a blender. Melt the butter over medium heat until completely liquid but not browned. With the blender on high, very slowly drizzle the butter into the egg yolks until all of it has been incorporated. The hollandaise should be thick and completely emulsified. If it is not, drizzle a little warm water into the mixture with the blender on high and it should come together. Season with salt, pepper, lemon juice, and whatever fresh herbs you like (I like parsley, chives, and dill) and give that all a few short pulses to incorporate. Set aside.
Set a small pot or saucepan to a simmer, season the water aggressively with salt. Once at a simmer, crack both eggs into the water and allow to poach gently for 3-4 minutes until the whites are set but the yolk is runny.
Now, moving quickly, arrange the asparagus on the pieces of buttered toast (you can keep both asparagus and toast in a 250 degree oven for ages while you fret over the hollandaise and eggs) then remove the poached eggs with a slotted spoon and dab on a towel to remove most of the moisture.
Delicately slide the poached eggs on top. Garnish with the hollandaise and a few flakes of good salt. Hot sauce wouldn't go amiss here.

Asparagus Benedict

About the Chef

Asparagus Benedict

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