Steamed Asparagus with Poached Eggs and Hollandaise

By Dixie Elliott

Steamed Asparagus with Poached Eggs and Hollandaise

Steamed Asparagus with Poached Eggs and Hollandaise recipe, brought to you by MiNDFOOD.

Serves 6

3 egg yolks

125g butter, diced

1 tbsp lemon juice

2 bunches green asparagus, trimmed

2 bunches white asparagus, trimmed

2 tsp white vinegar

6 eggs

½ pomegranate, seeds removed

1 Place egg yolks into a food processor. Process for 30 seconds. Put butter into a microwave-safe bowl or jug. Heat on high for 1-2 minutes or until butter bubbles. With processor motor running, slowly add hot butter through funnel until a thick, creamy sauce forms. Add lemon juice, salt and white pepper. Process until combined. 
If sauce is too thick add hot water, 1 tbsp 
at a time, until desired consistency.

2 Heat water in a frying pan over a medium heat. When water comes to the boil, add asparagus and cook for 1-2 minutes or until tender. Drain.

3 Meanwhile, fill a large saucepan with water and place over a medium heat. When water comes to a simmer add vinegar. Break an egg into a small bowl or jug. Reduce heat to medium low. Slowly slip egg into water. Cook for 3 minutes or until white is cooked through. Remove with a slotted spoon to a plate. Cook remaining eggs.

4 Place asparagus onto serving plates. Top with egg and spoon over hollandaise. Sprinkle with pomegranate seeds and serve.

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