Asparagus with Poached Eggs & Hollandaise Sauce
Asparagus with Poached Eggs & Hollandaise Sauce is rated
out of
5 by
1.
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
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
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Rated 2 out of
5
by
BabyBee 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