ezRecipe-Zee: Cooking Recipe: How to make Asparagus With Poached Eggs And Hollandaise Sauce

Asparagus With Poached Eggs And Hollandaise Sauce

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Date Added:	February 29, 2008
Calories:	201
Serves:	4
Prep. Time:	0:00
Category:	Breakfast / Brunch, Eggs

Ingredients:

2                   egg yolks
1     tablespoon    fresh lemon juice
2     teaspoon      water
                    Salt
                    Freshly-ground white pepper
1     pinch         cayenne pepper
16    tablespoons   unsalted butter - (2 sticks)
2     tablespoons   chopped fines herbes
                    = (fresh chives, tarragon, parsley and
                    chervil)
8                   halved baguette slices
                    cut diagonally and toasted
8                   Poached Eggs
1 1/2 pounds        asparagus
                    stems peeled, spears steamed

Directions: one line for each direction. When saved the lines will be numbered.

Assemble a double boiler according to the manufacturer's instructions and heat. In a bowl, whisk together the egg yolks, lemon juice and water. Transfer to the double boiler and whisk constantly until the mixture begins to thicken, then whisk about 1 minute more. Remove from the heat when the mixture thickens. Season with salt, white pepper and cayenne.
Using a handheld whisk, whisk the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Whisk in the fines herbes. Taste and adjust the seasonings with salt and white pepper. Keep the hollandaise sauce warm until ready to serve.
Place 2 baguette toasts on each of 4 plates. Top each toast with 1 poached egg and place the asparagus alongside. Spoon the hollandaise sauce on top. Serve immediately.
This recipe yields 4 servings.
Comments: In this variation on eggs Benedict, we embellish the classic hollandaise sauce with fines herbes, a French blend that includes chives, tarragon, parsley and chervil. The recipe calls for asparagus instead of the traditional Canadian bacon, and baguette slices replace the English muffins.

Notes:
Recipe from the Williams-Sonoma Kitchen

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 201

Calories from Fat 56.9%

Total Fat

13g

Cholesterol

529mg

Sodium

285mg

Carbohydrate

Dietary Fiber

Protein

16g

Points 5

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* Williams-Sonoma at http://www.williams-sonoma.com