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Asparagus with Poached Egg and Hollandaise Sauce

Steamed asparagus served on toasted brioche, topped with perfectly poached eggs and a smooth, buttery homemade hollandaise sauce.

VegetarianAsparagusBreakfastEggsBrunch

Estimated Nutrition

Per Serving Total
Calories 820.1 kcals 1640.2 kcals
Carbohydrates 35.4 grams 70.8 grams
Fat 67.7 grams 135.4 grams
Protein 19.3 grams 38.6 grams
Cook Time
15 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
White Wine Vinegar
Dairy
2
piece
Eggs
1
piece
Egg Yolk
for hollandaise
110
g
Clarified Butter
warmed
Fruits
45
ml
Lemon Juice
from one lemon
GrainsCereals
4
slices
Brioche
toasted
Liquids
15
ml
Water
NutsSeeds
1
pinch
Salt
1
pinch
Cayenne Pepper
to season
Vegetables
10
spears
Asparagus
trimmed

Steps

  • Steam the asparagus over boiling water for 3 to 5 minutes.
  • Boil salted water with vinegar and create a whirlpool with a whisk.
  • Crack one egg into the whirlpool and simmer for 2 to 3 minutes.
  • Remove the egg, keep it warm, and repeat for the remaining eggs.
  • Blend the egg yolk, lemon juice, and water in a blender.
  • Slowly pour the 110g of warmed butter into the blender while running.
  • Season the hollandaise with cayenne pepper and salt.
  • Place asparagus spears on toasted brioche and top with a poached egg.
  • Spoon the hollandaise sauce over the top and serve immediately.