Poached Eggs with Asparagus and Hollandaise Sauce and BBQ Asparagus
Two ways with seasonal asparagus! Poached Eggs with Asparagus and Hollandaise Sauce and BBQ Asparagus.
Ingredients
- 4 large eggs
- 1 large bunch of asparagus
Hollandaise
- 3 large egg yolks
- 300g clarified butter
Gastric
- 4 tbsp white wine vinegar
- 6 white peppercorns
- A few sprigs of tarragon
BBQ Asparagus
- 1 bunch asparagus
- Salt and pepper
- Olive oil
Method
Poached eggs with asparagus and hollandaise sauce
Bring a large pan of water to the boil. Using a whisk, create a fast whirl and drop 1 egg in and cook for 1 to 2 minutes. Using a slotted spoon drop the egg into iced water, repeat with the remaining eggs.
To make the gastric, put all the ingredients into a pan and boil to reduce to 2 tbsp. Strain through a sieve into a bowl.
To make the sauce, blitz the egg yolks with the gastric in a food processor then add the butter in a drizzle whisking continuously. Season.
Bring a large pan of salted water to the boil, blanch the asparagus for 2 minutes then drain.
To serve, put the asparagus on a plate, place the poached egg on top then spoon over the sauce and sprinkle with chives.
BBQ Asparagus
Heat a BBQ until hot, roll the asparagus in oil, season then place onto the grill and cook until charred.
Ingredients
- 4 large eggs
- 1 large bunch of asparagus
Hollandaise
- 3 large egg yolks
- 300g clarified butter
Gastric
- 4 tbsp white wine vinegar
- 6 white peppercorns
- A few sprigs of tarragon
BBQ Asparagus
- 1 bunch asparagus
- Salt and pepper
- Olive oil
Method
Poached eggs with asparagus and hollandaise sauce
Bring a large pan of water to the boil. Using a whisk, create a fast whirl and drop 1 egg in and cook for 1 to 2 minutes. Using a slotted spoon drop the egg into iced water, repeat with the remaining eggs.
To make the gastric, put all the ingredients into a pan and boil to reduce to 2 tbsp. Strain through a sieve into a bowl.
To make the sauce, blitz the egg yolks with the gastric in a food processor then add the butter in a drizzle whisking continuously. Season.
Bring a large pan of salted water to the boil, blanch the asparagus for 2 minutes then drain.
To serve, put the asparagus on a plate, place the poached egg on top then spoon over the sauce and sprinkle with chives.
BBQ Asparagus
Heat a BBQ until hot, roll the asparagus in oil, season then place onto the grill and cook until charred.
