Poached Eggs, Asparagus, and Hollandaise Sauce

Poached eggs- they are not impossible! For some reason the idea of trying to poach an egg and cook it perfectly can seem like it’s an impossible feat, but with a few simple tricks perfection is totally attainable!  I decided to create a simple dish for dinner tonight: Sauteed asparagus, poached eggs, and hollandaise sauce.
 
 
Ingredients:
 
2 fresh eggs
4 egg yolks
1 Tsp cayenne pepper
1 Tsp salt
1/2 cup unsalted butter, melted
1 Tbsp lemon juice 
1/2 bundle asparasgus
1 Tbsp olive oil
 
First, begin the Hollandaise.  Bring a small pot (or double boiler) of water to a simmer.
 
 
Whisk together the lemon juice and egg yolks in a metal bowl until the mixture has doubled in volume. 
 
 
Place the metal bowl over the simmering water (the water should not touch the bottom of the bowl) and whisk constantly – making sure the eggs do not get too heated and scramble.
 
  
 
Slowly pour in the melted butter and whisk until thickened.
 
 
Remove from heat, and whisk in the salt and cayenne pepper. Cover until ready to serve.
 
 
To begin the poached eggs, fill a pan with at least 3 inches of water and turn to medium low heat.  The goal is to create standing hot water that is on the verge of boiling, but is not boiling. Add about a tablespoon of distilled white vinegar to the water if desired; this will help to cook the white and keep it from breaking apart.
 
 
Crack each fresh egg individually into a ramekin. 
 
 
Once the water has come to the right temperature, gently lower the egg into the hot standing water.  If you are cooking only one egg, swirling the water with a spoon will help to create a more perfect looking shape of the cooked egg.  If you are cooking more than one egg, do not crowd the eggs in the pot (they should not touch).  Unfortunately, my eggs were not as fresh as I hoped (despite my best efforts!) which is why in the photo you can see it sinking towards the bottom of the pan. Oh well, dinner must go on!
 
  
 
Cook for 4 – 5 minutes.  Remove the poached egg with a slotted spoon and dry lightly on a paper towel.  Poached eggs can be created ahead of time (just in case you have an eggs benedict buffet to create!).  If cooking ahead of time, under cook them slightly and store in a covered bowl of cold water in the fridge. 
 
  
 
While the eggs are poaching, Heat a skillet over medium heat and add 1 table spoon of butter, and 1 tablespoon of olive oil. 
 Cut the woody ends off of the asparagus and discard.
 
 
Add the asparagus to the heated skillet.  Add salt, freshly ground pepper, and a dash of lemon juice.  Cook for about 8 minutes until al dente.
 
 
Finally, put it all together! Delicious, fresh, and amazing!  You – 1; Seemingly difficult egg recipes – 0!!
 
 
-Chef Hallie
 
Poached Eggs, Asparagus, and Hollandaise Sauce
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 2 fresh eggs
  2. 4 egg yolks
  3. 1 Tsp cayenne pepper
  4. 1 Tsp salt
  5. 1/2 cup unsalted butter, melted
  6. 1 Tbsp lemon juice
  7. 1/2 bundle asparasgus
  8. 1 Tbsp olive oil
Instructions
  1. First, begin the Hollandaise. Bring a small pot (or double boiler) of water to a simmer.
  2. Whisk together the lemon juice and egg yolks in a metal bowl until the mixture has doubled in volume.
  3. Place the metal bowl over the simmering water (the water should not touch the bottom of the bowl) and whisk constantly - making sure the eggs do not get too heated and scramble.
  4. Slowly pour in the melted butter and whisk until thickened.
  5. Remove from heat, and whisk in the salt and cayenne pepper. Cover until ready to serve.
  6. To begin the poached eggs, fill a pan with at least 3 inches of water and turn to medium low heat. The goal is to create standing hot water that is on the verge of boiling, but is not boiling. Add about a tablespoon of distilled white vinegar to the water if desired; this will help to cook the white and keep it from breaking apart.
  7. Crack each fresh egg individually into a ramekin.
  8. Once the water has come to the right temperature, gently lower the egg into the hot standing water. If you are cooking only one egg, swirling the water with a spoon will help to create a more perfect looking shape of the cooked egg. If you are cooking more than one egg, do not crowd the eggs in the pot (they should not touch). Unfortunately, my eggs were not as fresh as I hoped (despite my best efforts!) which is why in the photo you can see it sinking towards the bottom of the pan. Oh well, dinner must go on!
  9. Cook for 4 - 5 minutes. Remove the poached egg with a slotted spoon and dry lightly on a paper towel. Poached eggs can be created ahead of time (just in case you have an eggs benedict buffet to create!). If cooking ahead of time, undercook them slightly and store in a covered bowl of cold water in the fridge.
  10. While the eggs are poaching, Heat a skillet over medium heat and add 1 table spoon of butter, and 1 tablespoon of olive oil.
  11. Cut the woody ends off of the asparagus and discard. Add the asparagus to the heated skillet. Add salt, freshly ground pepper, and a dash of lemon juice. Cook for about 8 minutes until al dente.
Half Baked Cooks http://halfbakedcooks.com/

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