English Asparagus with a Soft Egg in Crisp Breadcrumbs, Hollandaise and Fine Herbs

Blanched asparagus topped with herb-crusted deep-fried soft-boiled eggs, served with a rich lemon hollandaise sauce.

Vegetarian Asparagus Eggs Hollandaise French Technique

Estimated Nutrition

Calories

1956.1

kcal / serving

7824.2 kcal total

Carbs

32.1g

per serving

128.4 g total

Fat

193.6g

per serving

774.2 g total

Protein

28.1g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

raw and beaten

piece

Egg Yolk

free-range

750

Clarified Butter

melted

Fruits

tbsp

Lemon Juice

fresh

GrainsCereals

100

Plain Flour

for dredging

200

Panko Breadcrumbs

Japanese style

NutsSeeds

tbsp

Parsley

freshly chopped

tbsp

Chervil

freshly chopped

tbsp

Tarragon

freshly chopped

OilsFats

500

Vegetable Oil

for deep frying

Vegetables

Asparagus

spears

Method

Dredge each soft-boiled egg in flour, dip in beaten egg, and roll in the herb and breadcrumb mixture.

Chill the coated eggs in the fridge on greaseproof paper for at least one hour.

Boil asparagus in salted water for 2-3 minutes, then refresh in iced water and drain.

Whisk lemon juice and egg yolks in a heatproof bowl over simmering water for 5 minutes until doubled in volume.

Gradually whisk the clarified butter into the egg mixture in a thin stream until fully incorporated.

Add two tablespoons of water to loosen the hollandaise if needed and keep warm.

Heat vegetable oil to 190°C in a deep fryer or heavy pan.

Fry the chilled eggs for 3-4 minutes until golden brown and drain on kitchen paper.

Arrange asparagus on plates, top with a fried egg, and drizzle hollandaise sauce around the edge.