Ingredients
- Hollandaise Sauce:
- 1 bunch asparagus, trimmed
- 8 slices smoked salmon (optional)
- 8 slices whole-grain bread, toasted
- 2/3 cup (150 mL) unsalted butter
- 3 egg yolks
- 4 tsp (20 mL) cold water
- 2 tsp (10 mL) lemon juice
- Pinch each salt and white pepper
- Poached Eggs:
- 8 eggs
- 1 tbsp (15 mL) white vinegar
Preparation
Step 1
In large pot of boiling salted water, blanch asparagus until tender-crisp, about 2 minutes. With slotted spoon, transfer to bowl of ice water; drain and pat dry.
Hollandaise Sauce: Remove 2 tbsp (25 mL) of the butter; cut into cubes and refrigerate.
In saucepan, melt remaining butter over medium heat; skim off foam. Keep warm over low heat.
In heatproof bowl, whisk egg yolks with cold water until light. Place over saucepan of barely simmering water; whisk until thickened, about 3 minutes. Remove from heat.
Whisk in butter cubes. Slowly whisk in melted butter. Whisk in lemon juice, salt and pepper. If too thick, whisk in a few more drops of water. Keep warm over pan of hot water (off heat).
Poached Eggs: In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Add vinegar. One at a time, crack eggs into custard cup or small bowl; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray; keep warm.
Place asparagus and smoked salmon (if using) on each slice of toast; top with egg and about 2 tbsp (25 mL) of the hollandaise sauce.