Asparagus and Poached Eggs on Toast
Author: 
Recipe type: Brunch
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Toasted sourdough topped with steamed asparagus, a poached egg and hollandaise sauce.
Ingredients
  • 4 slices good quality sourdough bread
  • 3 bunches fresh asparagus, washed and woody ends snapped off
  • 4 eggs
  • 3 egg yolks
  • 2 tbs water
  • 175g unsalted butter at room temperature
  • 2 tbs lemon juice
  • ½ tsp freshly ground white pepper
  • sea salt for seasoning
  • 1 tbs finely chopped fresh parsley
Instructions
  1. Note: I have listed the steps in the order the dish is assembled. You may wish to make the hollandaise sauce first then set it aside while you poach the eggs in one saucepan, the asparagus in another and then toast the bread.
  2. Toast the sourdough then butter. Place in the oven on a low temp to keep warm.
  3. Steam asparagus until just tender then drain and set aside.
  4. Poach eggs in a large saucepan filled with simmering water with a tbs of white vinegar added. Remove eggs with a slotted spoon and place on paper towel to drain.
  5. Place egg yolks in a heatproof bowl over a saucepan of barely simmering water. Do not let the water touch the bowl. Add water and whisk for about 3 minutes until yolks have doubled in volume and become much thicker. Gradually add butter one cube at a time. Keep whisking. Don't add butter too quickly as it needs time to emulsify into the yolks. This should take about 10 minutes. Remove from heat and whisk in lemon juice, pepper, salt and parsley.
  6. To assemble...place toast on a plate or board, top with asparagus, then the poached egg, then spoon hollandaise sauce over egg.
Recipe by Hotly Spiced at http://hotlyspiced.com/asparagus-and-poached-eggs-on-toast/