An indulgent brunch of Poached Eggs with Creamed Zucchini, Asparagus and Hollandaise Sauce on toasted pumpernickel bread ticks all the boxes. Throw in a crisp glass of Sancerre, referred to as a brunch friendly French white wine.
Why all the fuss?
Because, darn it, brunch matters.
Oh, man, does it ever matter. Brunch is the definitive emotional support meal.
Anyway, as a raconteur of all things eggy, you know that poached eggs with Hollandaise sauce have almost become something of a cliché – found on many, many restaurant brunch menus these days.
You also are certainly aware that prior to service, eggs can be poached in huge batches early in the morning and held in ice water for later reheating.
It get’s worse:
Hollandaise is also prepared ahead and kept warm for several hours during service.
If you’ve ever had a much too manhandled poached egg, with lumpy tepid Hollandaise, the horse racing expression ‘Rode hard and put away wet’ resonates.
What’s the bottom line?
The irony is that it takes little time or skill to poach an egg and whisk up your own phenomenal Hollandaise.
My point is not to knock the quality of poached eggs in restaurants, but to encourage. You can spark up a poached egg brunch at home, à la minute, with exceptionally delicious tasting results.
And here’s the best part. The money shot:
Nothing compares to the creamy yellow center of a poached egg yolk as it’s sliced open and oozes its rich yolky goodness over creamed zucchini, asparagus spears, and toasted pumpernickel.
A Sancerre wine is a crisp and bright compliment to poached eggs with Hollandaise sauce and summertime vegetables like creamed zucchini and asparagus spears.