Mother’s Day Brunch! Asparagus with Poached Eggs and Grilled Corn Hollandaise

grilled-asparagus-with-poac

I always think it’s nice to serve Mom a great Mother’s Day breakfast or brunch al fresco. And if you are going to be dining outside, you might as well be cooking outside. Here is griller’s take on what is usually a little more upscale type of dish.

I lightened it up a bit by making a “Hollandaise” sauce  using grilled corn instead of all of that butter! This is a super easy dish and you don’t have to worry about the sauce breaking. Serve some Spicy Orange-Scented Breakfast Sausage on the side.

Poached eggs make this dish look like you went the extra mile… Don’t be scared! They can be cooked ahead and stored in the refrigerator in some cold water until you are ready to serve. Then simply slide them in to a pan of simmering water to reheat. Learn to make the perfect poached egg here.

Grilled Asparagus with Poached Egg & Grilled Corn Hollandaise

serves 3 to 4

1 bunch asparagus
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 garlic clove, creamed of pressed through a garlic press
Sea salt and freshly ground black pepper
1 teaspoon grated lemon zest

3 to 4 poached eggs
Grilled Corn Hollandaise (recipe follows)

Method:
Direct heat

Extras:
Grill grid (optional)

Trim or snap the ends off the asparagus. Place on a baking sheet and set aside. Stir together the lemon juice, olive oil, and garlic and then drizzle over the asparagus. Season with salt and pepper and then toss to coat the asparagus.

Preheat grill (and grill grid) to medium heat. When the grill is hot, add the asparagus and cook for 6 to 10 minutes, turning frequently. Time will depend on the size of the asparagus and the heat of the grill. Divide the asparagus among the serving plates and top with a poached (or fried egg). Spoon a little Grilled Corn Hollandaise over the asparagus and serve more on the side.

corn-hollandaise

Grilled Corn Hollandaise

make 1 1/4 cups

1 cup whole milk
2 tablespoon butter
1 pinch cayenne
3 ears Perfect Grilled Corn
1 tablespoon lemon juice
Salt and finely ground black pepper

Gently heat the milk, butter, and cayenne in a small sauce pan until the butter has melted. Meanwhile, remove the kernels from the cooled grilled corn with a sharp knife and transfer to blender. Pour in the heated milk and puree. Press corn puree through a fine mesh strainer into a bowl. Stir in the lemon juice and season to taste with salt and pepper.

grilled-asparagus-with-brok

Also check out what we served Mom last year:
Blueberry Polenta with Warm Honey Butter Glaze
Spicy Orange Scented Breakfast Sausage

Cheers and Happy Grilling!
~ Jeff

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