Poached Eggs with Peameal Bacon and Asparagus

Wednesday May 27

Barbara smuggled home a big chunk of peameal bacon from Canada (don't tell anyone - oops, I just did). It's such a Canadian thing - back bacon rather than belly, brined rather than smoked, and rolled in what I understand used to be actual yellow pea-meal, but is now usually cornmeal. The Canadians, of course, don't have anything called Canadian bacon.
So we just sliced it thin and fried it, while boiling water for asparagus and for poached eggs. Holt made a Hollandaise sauce to slather on, and Barbara gathered fresh tarragon to sprinkle over. It ended up a rather elegant meal, like a disassembled (Canadian) eggs benedict.