Naramata Inn executive chef and general manager Ned Bell shares his west coast take on eggs Benedict that would be perfect for Mother’s Day morning.
- 1-2 lbs. of head-off live or ultra fresh spot prawns
- 1 lb. of butter
- 6 egg yolks
- 2 tbsp white wine vinegar
- Bunch of asparagus
- Scones or English muffins
Poaching spot prawns
- In a medium size pot, bring 5 litres of water to a boil.
- Gently place the prawns in the water, stir for 30 seconds and remove immediately, place the prawns in a bowl full of ice water.
- After the prawns have cooled, remove the shells on the tail
- Set the prawns aside
- Clarify butter. Bring the butter to a simmer so the milk solids rise to the top and skim off the white milk solid bubbles. What you are left with is the clarified butter.
- In a double boiler, whisk the egg yolks gently until they are whipped, frothy and a bit whiter in colour, approx. 2 minutes over medium heat. Do not scramble the eggs.
- Slowly add the butter to the yolks, and add the vinegar.
- Season to taste with salt and pepper, add a dash of hot sauce and if you like add some fresh herbs.
- Blanch the asparagus briefly in a pot of boiling salted water, shock them in ice water.
- Serve warm.
- Assemble the prawns and asparagus along with the toasted scones or English muffins and the hollandaise.
- There is no right way, there is no wrong way, as long as it’s delicious.
Suggested wine pairing
Liquidity Wines, Okanagan Pinot Gris 2020 or Viognier 2020