Asparagus, Poached Egg, and Hollandaise Sauce

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Brunch enthusiasts, rejoice! Indulge in a gourmet brunch experience with our exquisite Asparagus, Poached Egg, and Hollandaise Sauce. This dish is a celebration of simplicity, combining the freshness of asparagus, the richness of poached eggs, and the velvety allure of hollandaise sauce, creating an irresistible delight.

The Asparagus, Poached Egg, and Hollandaise Sauce recipe is a classic and elegant dish with roots in French cuisine. Originating from Holland, Hollandaise sauce is a buttery and tangy emulsion often served over vegetables, fish, or eggs. This particular recipe harmoniously combines blanched asparagus spears, a gently poached egg, and a velvety Hollandaise sauce. It is beloved for its simplicity, delicate flavors, and luxurious texture, making it a popular choice for brunches or special occasions.

  • French Culinary Influence: The dish takes inspiration from classic French cuisine, which emphasizes rich sauces and fresh, seasonal produce.
  • Elevated Simplicity: It exemplifies the elegance found in simple ingredients when prepared and presented thoughtfully.
  • Versatile Dish: While traditionally a brunch item, it can be enjoyed as a light lunch or a sophisticated starter.

Asparagus, Poached Egg, and Hollandaise Sauce

The Asparagus, Poached Egg, and Hollandaise Sauce dish embodies elegance on a plate. Fresh, tender asparagus spears complement the silky-smooth, perfectly poached eggs, generously adorned with the golden hollandaise sauce, creating a flavor symphony that tantalizes the taste buds.

Tools and Equipment

Prep Time 15 mins Cook Time 15 mins Rest Time 5 mins Total Time 35 mins Difficulty: Intermediate Servings: 4 Calories: 450.67 Best Season: Spring

Ingredients

For the Hollandaise Sauce:

Step-by-Step Instructions

  1. Prepare the Asparagus: Bring a saucepan of salted water to a boil. Add the asparagus and cook for 3-4 minutes until tender-crisp. Remove and place in a bowl of ice water to stop the cooking process. Drain and set aside.

  2. Make the Hollandaise Sauce: Fill a saucepan with water and bring it to a simmer. In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over the simmering water and whisk constantly until the mixture thickens slightly.

  3. Gradually drizzle in the melted butter while whisking continuously until the sauce thickens to a creamy consistency. Add cayenne pepper and salt to taste. Remove from heat and keep warm.

  4. Poach the Eggs: Fill a frying pan with water and bring it to a gentle simmer. Crack each egg into a small bowl. Using a slotted spoon, create a whirlpool in the water and gently slide the eggs into the center of the whirlpool. Cook for 3 minutes for a perfect runny yolk. Remove with a slotted spoon and drain on a paper towel.

  5. Assemble the Dish: Place the toasted English muffins on plates. Top each half with asparagus spears, bacon or smoked salmon (if using), and a poached egg. Drizzle with hollandaise sauce.

  6. Garnish and Serve: Garnish with freshly ground black pepper and chopped parsley, if desired. Serve immediately.

Nutrition Facts

Amount Per Serving
Calories 450.67kcal
% Daily Value *
Total Fat 31.59g49%
Saturated Fat 16.79g84%
Trans Fat 0.02g
Cholesterol 385.13mg129%
Sodium 282.82mg12%
Potassium 337.02mg10%
Total Carbohydrate 29.28g10%
Dietary Fiber 4.06g17%
Sugars 2.54g
Protein 15.03g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.

Note

Tips and Variations:
  • For a lighter version, substitute bacon with smoked salmon or omit it entirely.
  • Add a splash of white vinegar to the poaching water to help the eggs hold their shape.
  • Create variations by adding roasted cherry tomatoes or sautéed mushrooms to the dish.
Serving Suggestions:
  • This dish is perfect for an elegant brunch or a special breakfast. Serve it alongside fresh fruit or a side salad for a complete meal.
Allergen Information:

Here's the allergen information for Asparagus, Poached Egg, and Hollandaise Sauce:

  • Dairy and Egg: Hollandaise sauce contains butter and eggs. Those with dairy or egg allergies should avoid this recipe. Consider using a vegan Hollandaise sauce alternative or substituting with allergy-friendly ingredients.
Wine or Drink Pairing:

Pair this classic dish with beverages that complement its flavors:

  • White Wine: Pair with a light-bodied white wine like Chardonnay or Sauvignon Blanc to complement the richness of the Hollandaise sauce.

  • Champagne or Sparkling Wine: The effervescence of a sparkling wine cuts through the richness of the sauce, making it a delightful pairing.

  • Herbal Tea: For a non-alcoholic option, a herbal tea with hints of citrus or chamomile can balance the dish's richness.

Storage and Leftovers:

To preserve the quality of the dish:

  • Immediate Consumption: It's best enjoyed fresh and immediately after preparation to retain the egg's texture and the sauce's consistency.

  • Leftovers: If there are leftovers, they can be refrigerated for a short period, but note that reheating may affect the texture and taste. Reheat gently and avoid overheating to prevent curdling.

Keywords: Asparagus recipe, Poached egg recipe, Hollandaise sauce recipe, Brunch recipe, Gourmet breakfast

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