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Asparagus with Poached Egg & Hollandaise

Ingredients

4 large, organic eggs (for poaching)

3 large, organic egg yolks (for hollandaise)

½ tsp Dijon or English mustard

Juice of half a lemon

125g melted unsalted butter

Salt & pepper to taste

2 capfuls of white wine vinegar (for poaching eggs)

Asparagus for four – approximately 300g, depending on size of spears

SERVES 4  PREP TIME 15 MINS  COOKING TIME 5 MINS

For the hollandaise

  • In a food processor blend the 3 egg yolks, mustard & lemon juice
  • Take the melted butter (needs to be very hot) & pour slowly into the processor
  • Continue until all the butter has been added & the sauce has changed into a thick mayonnaise texture
  • Add salt & pepper to season – leave at room temperature whilst cooking your eggs & asparagus

For your eggs

  • Put a pan of water onto the heat & add the vinegar Bring to the boil & turn down to simmering
  • One at a time, add the eggs to the simmering water & cook for approximately 3 minutes for a runny yolk
  • Remove with a slotted spoon & place onto kitchen paper to soak up any residual water

For the asparagus

  • Whilst your eggs are cooking you can steam or boil your asparagus in a separate pan
  • Take a wide frying pan & fill to about 1.5 cm with salted water & bring to a simmering boil
  • Snap any woody ends off the asparagus & place into the pan
  • Cook for around 2 minutes
  • If all of the water has evaporated you can add a little butter or olive oil to the pan to finish

To plate your dish, lay the asparagus on a warmed plate. Place the poached egg on top & a large spoonful of the hollandaise sauce

High Rollers
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