1 lb (455 g) thick-cut double-smoked bacon, sliced
12 tbsp (180 mL) unsalted butter, 1½ sticks
1½ tsp (7 mL) sesame oil
3 egg yolks
1 tbsp plus 1 tsp (20 mL) lemon juice
1 tbsp (15 mL) water
Salt and freshly ground black pepper
1 lb (455 g) asparagus, trimmed of woody ends
1 tbsp (15 mL) white vinegar
8 eggs
4 large slices of good-quality seed bread, toasted and halved
2 tsp (10 mL) toasted sesame seeds
Directions:
Fry bacon slices in a large skillet until lightly crisped; keep warm in the oven at low temperature.
In a medium pot with a light-coloured bottom, melt butter over medium-low heat. Cook, stirring frequently, until butter foams then browns, about 10 minutes. Remove from heat; stir in sesame oil. Measure and reserve 1 tbsp (15 mL) of mixture separately from the remainder in the pot.
In a blender, pulse to combine egg yolks, lemon juice and water. With the motor running, slowly drizzle in a larger quantity of hot butter mixture through the hole in the lid. Season sauce with salt and pepper to taste; set aside.
Cook asparagus in salted boiling water until tender enough to mash but still bright green, 6 to 8 minutes. Drain, return to warm pot and roughly mash; season with salt and pepper. Stir in reserved 1 tbsp (15 mL) of the butter mixture. Cover and keep warm.
Fill a medium pot with water to a depth of 2 inches (5 cm). Stir in vinegar and bring to a gentle boil over medium heat; reduce heat to maintain a simmer. Crack the eggs one at a time into a small ramekin and slip into the water. Cook 4 minutes, in batches, for soft poached. Remove with a slotted spoon to a paper-towel-lined plate.
Divide asparagus mash between toasts; arrange 2 pieces each on 4 small plates. Divide bacon between; top each with an egg. Spoon hollandaise over and sprinkle each with a pinch of sesame seeds.
Serves 4
