Asparagus With Poached Eggs & Hollandaise Sauce
Indulge in a decadent and classic brunch favorite with this Eggs Benedict recipe. Silky smooth hollandaise sauce drapes over perfectly poached eggs and steamed asparagus, all nestled on crispy baguette toasts. This elegant dish is sure to impress your guests and elevate your breakfast or brunch spread.
— Constant Cookbook
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
- 8 poached eggs (see related recipe at right)
- 1 1⁄2 lb. asparagus, tough ends trimmed,
- stems peeled, spears steamed
Instructions
- 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
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