March is one of my favorite months. My sons and father were born then. And it also signals the end of the brown, cold winter. Spring is finally just around the corner, bringing a vibrancy that inspires and excites. It becomes easier to eat beautiful food, and it becomes easier to get outside and enjoy watching the world change from brown to green.
One of my favorite brunch dishes has always been eggs Benedict. I remember my dad talking about it like it was the most delicious thing in the world. The process is simple, and the outcome is nothing short of divine.
I love the way the fresh asparagus, which usually comes in around March 15 in Arkansas, looks under the egg and sauce, not to mention the beautiful nutty flavor from toasting it in a hot skillet. I add a sprinkling of bacon for no other reason than bacon is delicious, but it also allows me to use less salt in the overall recipe.
One small suggestion is this meal comes together quickly, so please read through the recipe first, and assemble everything before starting. Nothing is worse than over poaching an egg and having to start over again.
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