At least as rare as the opportunity to experience the totality of a solar eclipse is the opportunity to take advantage of the re-emerging sun to have brunch in the afternoon! I can’t imagine better two-brunch opportunities than that presented with totality at 1:40 p.m.
And what says brunch louder and better than eggs benedict? Well, maybe a carb-free version. Let’s get going!!!
Start with 6-7 stalks of asparagus in a skillet with gently rolling water. About 6-7 minutes.
While the asparagus is simmering, lay out a couple of slices of Black Forest ham. While traditional eggs Benedict call for Canadian bacon, sliced ham works better when it comes to the assembly of this version.
Remove the asparagus from the skillet and place it on the ham.
Wrap the ham around the asparagus, and remove it to the plate, seam side down. You’ll want the ham and asparagus to be somewhat flat – those eggs need a perch.
Poach one or two eggs, depending upon your appetite.
Using a slotted spoon, drain the eggs and place them on the ham.
Top with Hollandaise.
Garnish, serve, and enjoy! This time, I used thinly sliced scallions, both the white and green parts (with the white cut across, and the green cut diagonally and very thin), some red pepper flakes, and an ever so slight bit of salt and pepper.
I don’t think even David Attenborough can prepare you for the awe of the moment of totality in a solar eclipse. The air starts getting cooler before there is any noticeable reduction in ambient light. But then, it hits, and at that moment, you know you’ve seen something special; truly once in a lifetime for most of us. Mother Nature puts on the best shows; giving us the opportunity to cap it off with some astronomical gastronomy with afternoon brunch is the cherry on top. Life is good!! ENJOY!!
never 2 old 2 start cooking 
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