Poached eggs with hollandaise sauce and asparagus

• Large non-stick frying pan
• Large heatproof bowl
• Saucepan x 2
• Slotted spoon
• Wire whisk

• 8 large free-range eggs
• 20 spears of asparagus
• 8 tender-stem broccoli
• 2 tbsp of butter
• Freshly ground black pepper
• Salt

For the hollandaise sauce

• 120 g (4 1/2 oz) butter, cold and cut into cubes
• 2 large free-range egg yolk
• 1 tsp of white wine vinegar
• 1 tbsp of freshly squeezed lemon juice
• Pinch of salt

Garnish

• Asparagus shavings
• 4 tbsp of peas

1. To make the hollandaise sauce, place the egg yolk and white wine vinegar in a large bowl over a saucepan of gently simmering water. Whisk the egg yolks slowly adding the cubed butter one by one after each cube of butter melts. Whisk continuously until it is combined and the sauce has thickened. Add lemon juice and a pinch of salt. Turn the heat off and keep warm hollandaise sauce over the saucepan of water, stirring occasionally.
2. Remove the woody end off the asparagus with and tender-stem broccoli. Bring a saucepan of salted water to the boil. Add the asparagus with tender-stem broccoli and cook for 3-4 minutes or until bright green and tender. Immediately remove all greens from the saucepan into the ice water to cool them down and stop the cooking process.
3. Set a non-stick pan over medium-high heat. When the pan has heate, add butter and cook asparagus with tender-stem broccoli for 3 minutes. Seasoning with freshly ground black pepper and salt. Set aside in warm place.
4. To cook poached eggs, fill a saucepan halfway with water. Add vinegar and bring to the boil. Crack the eggs very close to the surface and gently drop each egg into water. Cook the eggs for 3-4 minutes for the yolk to still be runny.
5. Put on a plate asparagus with tender-stem broccoli, to finish the dish place poached egg on the top of greens and pour over each egg a good spoon of warm hollandaise sauce.
6. Garnish with asparagus shavings and peas.

Categories:
Breakfast Gluten-Free Hassle-Free Healthy Vegetarian

Tags:
Asparagus Broccoli Butter eggs Lemon juice White wine vinegar

Seasons:
Spring Sumer