Brunch for Dinner

Eggs Benedict is one of my boy friend's favorite dishes. I decided to surprise him with it one evening. I like a new food challenge and this dish brought two of them for me, poaching eggs and making hollandaise sauce. Since this was going to be for dinner, I wanted something more hearty than Canadian bacon. Thanks to the Food Network I found a steak version. The hollandaise was also different because it called for a touch of mustard. To balance the richness of the main dish, asparagus were the vegetable I chose to pair with it.  The steak was only seared with salt and pepper. As I was making the hollandaise I realized that I did not have the proper pots to make a double boiler, so I  improvised. With diligence and determination my mustard hollandaise came out exceptionally well. It added the sharpness which cut the richness of the steak and poached eggs. The asparagus were simply roasted in the oven and the hollandaise matched well with them. The thing I like most about Eggs Benedict is the fact that you can be very creative with your choice of meat and flavors of the hollandaise.