POACHED EGGS WITH ASPARAGUS AND HOLLANDAISE SAUCE

By akselden

Ingredients

• 2 egg yolks
• 1 T. fresh lemon juice
• 2 tsp. water
• Salt and freshly ground white pepper, to taste
• Pinch of cayenne pepper
• 16 T. (2 sticks) unsalted butter, melted
• 2 T. chopped fines herbes (fresh chives, tarragon, parsley and chervil)
• 8 halved baquette slices, each 3" long, cut diagonally, toasted
• 8 poached eggs
• 1 1/2 lb. asparagus, touch ends trimmed, stems peeled, spears steamed

Details

Servings 4

Preparation

Step 1

Assemble a double boiler according to the manufacturer's instructions and heat. In bowl, whisk egg yolks, lemon juice and water; add to double boiler and whisk constantly until mixture begins to thicken, then whisk 1 minute more. Remove from heat when mixture thickens. Season with salt, white pepper and cayenne.

Using hand held whisk, whisk mixture while slowly pouring in melted butter in thin stream until incorporated, about 2 minutes. Whisk in fines herbs. Taste and adjust seasonings.

Place 2 baguette toasts on each of 4 plates. Top each toast with 1 egg; place asparagus alongside. Spoon hollandaise sauce on top.