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Perfectly Poached Eggs with Asparagus and Hollandaise

  • Preparation Time15 mins
  • Cooking Time10 mins
  • DifficultyEasy
175g warm melted unsalted butter
3 egg yolks
Juice of ½ lemon
Salt and white pepper to season
A pinch of cayenne pepper
6 large or 8 medium spears asparagus per person
2 eggs per person

For the hollandaise:

1. Melt the butter in a saucepan and skim away any white solids from the surface.

2. Now keep the butter warm.

3. Whisk the egg yolks along with the lemon juice over a bowl of simmering water, making sure the bowl doesn’t touch the water.

4. Whisk for a few minutes until the yolks form a ribbon like consistency.

5. Add the salt, white pepper and seasoning.

6. Pour in the melted butter in a very slow steady stream until all the butter has emulsified into the egg yolks.

7. If the sauce becomes too thick add a splash of water.

8. Keep warm until required.

For the asparagus:

1. Trim the woody ends off the asparagus. If they are too thick, peel them lightly with a vegetable peeler.

2. Submerge in lightly salted boiling water and cook until just tender.

3. Bring 450ml of water to a simmer.

4. Add ¼ tsp salt, then crack an egg into the water.

5. Gently baste the warm water over the eggs and cook to your liking. Serve with asparagus and the hollandaise sauce.

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