Description
A delightful dish featuring fresh asparagus, creamy poached eggs, and rich hollandaise sauce. Perfect for any meal of the day.
Ingredients
Scale
- 1 bunch fresh asparagus spears
- 1 teaspoon salt
- 1 teaspoon lemon zest (optional)
- 4 large fresh eggs
- 1 tablespoon white vinegar
- 2 cups water
- 3 large egg yolks
- 1/2 cup unsalted butter (melted)
- 2 tablespoons fresh lemon juice
- 1 pinch salt
- 1 pinch cayenne pepper
- 2 tablespoons fresh chives or parsley (chopped)
- 1 pinch freshly ground black pepper
Instructions
- Prepare the asparagus by trimming the woody ends.
- Blanch the asparagus in boiling salted water for 2-3 minutes until tender-crisp.
- Shock in ice water to halt cooking and preserve color.
- Set up a skillet with water and white vinegar at a gentle simmer for poaching.
- Add eggs to the simmering water one by one, poaching for 3-4 minutes.
- Remove the eggs using a slotted spoon and drain on paper towels.
- Whisk the egg yolks with lemon juice and salt until thickened.
- Heat over a double boiler, whisking in the melted butter gradually until smooth.
- Season the hollandaise with cayenne pepper and black pepper.
Notes
Use fresh asparagus for the best flavor. Maintain a gentle simmer while poaching eggs to prevent breakage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 300mg