It's about time I make something a little more advanced, don't you think? This recipe is very Classical French. Make this as a breakfast with toast, or as a vegetable side dish for dinner. Make it with or without the poached egg. Hollandaise goes really well with asparagus and other bitter, green vegetables such as broccoli.
Who doesn't like sauteed asparagus with buttery hollandaise sauce and an oozing poached egg on top?
When the water starts to simmer, carefully drop the egg into the water.
Cook for about 1 minute, then gently loosen the egg from the bottom of the pan with a spatula. If necessary, gently shape the eggs into ovals.
Asparagus with Hollandaise and Poached Eggs
Yield: 2 (for breakfast) 4 (as a side dish)
(for the asparagus)
1 bunch asparagus
1 tablespoon butter or olive oil for sauteing
salt and pepper
Wash and trim the asparagus and cook in a pan with heated oil or butter for 3-5
minutes or until the asparagus is tender. Season with salt and pepper.
(for the hollandaise sauce,
adapted from "The Good Egg", by Marie Simmons)
1 stick butter
2 egg yolks
1/8 cup boiling water
1 tablespoon fresh lemon juice
salt and pepper, to taste
Melt the butter. Off the heat whisk the egg yolks in the top of a double boiler. Slowly whisk in the boiling water and lemon juice. Place the egg-yolk mixture over the hot water. Gradually dribble in the butter, whisking constantly. Continue whisking over hot-not boiling-water until the sauce is very thick and smooth. Remove from the heat. Add the salt and white pepper. Taste and add more salt, pepper or lemon juice, if necessary. Serve at once, or keep warm over hot water. To make sure that the water isn't too hot, bring it almost to a boil, then remove it from the heat. Set the pan or bowl with the hollandaise over the water and let stand off the heat until ready to serve. Gently reheat the water as it cools to hot, never boiling. Keep warm for up to 1 hour.
(for the poached eggs,
adapted from "The Good Egg" by Marie Simmons)
2 quarts water in a 10-inch skillet or saute pan
1 teaspoon salt (for each 2 quarts water)
1 tablespoon white vinegar (for each 2 quarts water)
Fill a deep 10-inch skillet or saute pan with water, adding the salt and vinegar. Heat the water to a bare simmer. Use cold eggs straight from the refrigerator. Break the eggs one at a time into a cup and slip gently in the water. Adjust the temperature to maintain the simmer, but do not allow the water to boil. Cook the eggs for 1 minute, until partially set, then gently loosen them from the bottom of the pan with a spatula. If necessary, gently shape the whites into ovals. Poach until the yolks and whites are cooked to the desired doneness, 3-5 minutes. Remove eggs one at a time with a slotted spoon in the order that they went into the pan. Hold over paper towels to drain off extra water. If necessary, trim any ragged edges of white with a small knife or scissors.