Poached eggs with asparagus and hollandaise sauce
We begin with the hollandaise prep: Four egg yolks beaten for several minutes; half a cup of butter, a tablespoon of lemon juice; salt and pepper. #chezfrantzman
We begin with the hollandaise prep: Four egg yolks beaten for several minutes; half a cup of butter, a tablespoon of lemon juice; salt and pepper. #chezfrantzman
For the asparagus, place four spears in a bit of water in a pan and turn on high heat or steam them; then after several minutes place them in another pan over medium heat with two shallots, crushed garlic, salt and pepper and butter. Saute them briefly and turn off the heat.
To make the hollandaise we place pot over a second pot to create a double boiler effect with a bit of water in the lower one on low heat. We beat the eggs so they don’t stick, adding melted butter slowly and lemon juice to make sure it doesn’t separate.
Stir quickly so the sauce thickens, with a dash of salt and pepper. Turn off heat.
For the poached eggs, fill a pot with hot water that is almost boiling, add a dash of vinegar and salt;
For the poached eggs, fill a pot with hot water that is almost boiling, add a dash of vinegar and salt;
…stir it once vigorously so the water is rotating and add an egg, turn up heat for three and a half minutes, take the egg out and place on toast. Repeat. Pour the hollandaise over the eggs and sprinkle with dill, salt and pepper.
Serve with French press fresh ground coffee and several pieces of bacon from the oven.
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