Poached Egg with Asparagus and a Hollandaise Sauce

As of late, I’ve been craving eggs. Eggs of all kinds. Poached, boiled, scrambled, sunny side up! You name it, I’m craving it. But the poached egg achieved the strongest craving, and so I needed to serve it with something that would do it justice. So why not let that something be asparagus and a hollandaise sauce? I had also never made hollandaise sauce before, and for a first attempt, I think it turned out alright. Although I had never had hollandaise in general, so I had nothing to compare it to. But I would certainly go for it again. I made this recipe for one, as I was the only one around for breakfast, although there was plenty of hollandaise left over. So I froze it, and will gladly use it some morning in the future with my asparagus spears and a poached egg.


For the asparagus:

4 asparagus spears, woody ends trimmed

1 glug of olive oil

1 tsp butter

salt and pepper to taste

For the hollandaise:

1 tsp white wine vinegar

1 tsp lemon juice

1 egg yolk

60g butter, melted

pinch of salt

For the poached egg:

1 tsp white wine vinegar

1 egg


For the asparagus:

  • Bring a small pan of salted water to the boil. Add the asparagus and cook for 2 minutes.
  • Drain, return the asparagus to the saucepan, taking off the heat, and drizzle with the olive oil.
  • Give the pan a good shake in order to coat the asparagus spears with the olive oil, and season with salt and pepper.
  • Heat the saucepan over a medium heat, and fry for 2-3 minutes or until tender.
  • Add the butter to the pan, and when foaming, shake the pan in order to coat the asparagus in it.

For the hollandaise sauce:

  • In a separate saucepan, heat the lemon juice and white wine vinegar until steaming.
  • Place the egg yolk and a tiny shake of salt into a jug/bowl and whisk, slowly adding the hot lemon/vinegar mix, until incorporated
  • Gradually add the melted butter into the mixture, until also incorporated.
  • Season the sauce to taste, and cover until use.

For the poached egg:

  • Bring a small pan of water to a simmer, adding the vinegar.
  • Stir the water, creating a whirlpool, gently cracking the egg in.
  • Poach for 3-4 minutes, or until they are cooked to your individual liking.

To serve:

  • As demonstrated in my photos, place the asparagus spears on a plate with a poached egg on top, drizzling the hollandaise sauce on top.
  • Serve immediately.
  • Enjoy!

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