Asparagus with Poached Egg and Hollandaise Sauce

Steamed asparagus served on toasted brioche, topped with perfectly poached eggs and a smooth, buttery homemade hollandaise sauce.

Vegetarian Asparagus Breakfast Eggs Brunch

Estimated Nutrition

Calories

820.1

kcal / serving

1640.2 kcal total

Carbs

35.4g

per serving

70.8 g total

Fat

67.7g

per serving

135.4 g total

Protein

19.3g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

piece

Egg

piece

Egg Yolk

for hollandaise

110

Clarified Butter

warmed

Fruits

Lemon Juice

from one lemon

GrainsCereals

slices

Brioche

toasted

Liquids

Water

NutsSeeds

pinch

Salt

pinch

Cayenne Pepper

to season

Vegetables

spears

Asparagus

trimmed

Method

Crack one egg into the whirlpool and simmer for 2 to 3 minutes.

Remove the egg, keep it warm, and repeat for the remaining eggs.

Blend the egg yolk, lemon juice, and water in a blender.

Steam the asparagus over boiling water for 3 to 5 minutes.

Boil salted water with vinegar and create a whirlpool with a whisk.

Slowly pour the 110g of warmed butter into the blender while running.

Season the hollandaise with cayenne pepper and salt.

Place asparagus spears on toasted brioche and top with a poached egg.

Spoon the hollandaise sauce over the top and serve immediately.