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.

Other recipes with egg

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+