Asparagus with Hollandaise Sauce and Poached Eggs
Roasted Asparagus with Hollandaise Sauce and Poached Eggs and a good sprinkling of parmesan, a delicious and low carb brunch recipe that is ready in about 20 minutes. Posh enough to be served on special occasions, and surely a lovely healthy treat for Easter, this dish is refreshing and healthy too.
Servings: 2 person
Calories: 549kcal
Ingredients
- 1 bunch of asparagus spears
- 1 tablespoon grated parmesan
- 1 teaspoon extra virgin olive oil
- 2 eggs
- 1 teaspoon lemon juice
- salt and pepper to taste
For the Hollandaise Sauce
- 2 egg yolks
- 110 g butter
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Take the end of each asparagus spears between your thumb and forefinger and bend until it breaks.
- Transfer the asparagus tips to a baking tray, drizzle olive oil over and season with salt and pepper.
- Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes until tender.
- Remove from the oven, and sprinkle grated parmesan over.
- Drizzle some lemon juice over it too for extra fresh taste.
- To poach the eggs, bring a pan of salted water to the boil over a medium to high heat, crack the egg in and let it cook for about 2 minutes until the egg white is set.
- Leave it for longer if you like your egg yolk hard, rather than runny. Repeat with the other egg.
- To make the hollandaise sauce, melt the butter in a pan set over a low heat.
- Add the egg yolks to the blender together with the lemon juice, salt and pepper.
- Blend well until the egg yolks double their volume and become a pale yellow.
- Gradually add the butter, and continue to blitz until you get a smooth sauce. It should not take longer than 1-2 minutes.
- To assemble, add the asparagus to a plate, top with the poached egg, and drizzle over the hollandaise sauce.
Video
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Please be mindful that the egg yolks are barely cooked, so if you are worried about eating raw eggs, it might be best to avoid this sauce.
- It is important for the egg yolks to be at room temperature, otherwise they could split when adding the warm butter.
- Don't add all the butter at the same time, chances are the sauce will otherwise split. (The same rule applies to homemade mayonnaise.)
Nutrition
Calories: 549kcal | Carbohydrates: 2g | Protein: 10g | Fat: 56g | Saturated Fat: 32g | Cholesterol: 479mg | Sodium: 502mg | Potassium: 80mg | Vitamin A: 1930IU | Vitamin C: 4.3mg | Calcium: 89mg | Iron: 1.4mg