Recipes Breakfast Fruits and Vegetables Asparagus with Poached Eggs & Hollandaise Sauce
Asparagus with Poached Eggs & Hollandaise Sauce

Asparagus with Poached Eggs & Hollandaise Sauce

Asparagus with Poached Eggs & Hollandaise Sauce is rated 2.0 out of 5 by 1.
  • y_2017, m_4, d_24, h_1
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.asparagus-with-poached-eggs-and-hollandaise-sauce, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 284ms
  • REVIEWS, PRODUCT
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
In this variation on eggs Benedict, we embellish the classic hollandaise sauce with fines herbes, a French blend that includes chives, tarragon, parsley and chervil. The recipe calls for asparagus instead of the traditional Canadian bacon, and baguette slices replace the English muffins.

Ingredients:

  • 4 egg yolks
  • 1 Tbs. fresh lemon juice
  • 2 tsp. water
  • Salt and freshly ground white pepper, to taste
  • Pinch of cayenne pepper
  • 16 Tbs. (2 sticks) unsalted butter, melted
  • 2 Tbs. chopped fines herbes (fresh chives,
      tarragon, parsley and chervil)
  • 8 halved baguette slices, each 3 inches long,
      cut diagonally and toasted
  • Poached Eggs
  • 1 1⁄2 lb. asparagus, tough ends trimmed,
      stems peeled, spears steamed

Directions:

Assemble a double boiler according to the manufacturer¿s instructions and heat. In a bowl, whisk together the egg yolks, lemon juice and water. Transfer to the double boiler and whisk constantly until the mixture begins to thicken, then whisk about 1 minute more. Remove from the heat when the mixture thickens. Season with salt, white pepper and cayenne.

Using a handheld whisk, whisk the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Whisk in the fines herbes. Taste and adjust the seasonings with salt and white pepper. Keep the hollandaise sauce warm until ready to serve.

Place 2 baguette toasts on each of 4 plates. Top each toast with 1 poached egg and place the asparagus alongside. Spoon the hollandaise sauce on top. Serve immediately. Serves 4.

Williams-Sonoma Kitchen
Rated 2 out of 5 by from Good in theory Something is wrong with the butter to egg yolks ratio in the hollandaise sauce. I have made eggs benedict several times and have never had problems with the hollandaise sauce. However, I followed this recipe exactly and both times ended with a buttery mess. Look for a hollandaise recipe elsewhere. The rest of the ingredients tasted good though.
Date published: 2012-05-24
  • y_2017, m_4, d_24, h_1
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.asparagus-with-poached-eggs-and-hollandaise-sauce, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 75ms
  • REVIEWS, PRODUCT