Deborah Dana

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Deborah Dana

Poche eggs with asparagus

30 mins

Low

4.5

2 comments

Deborah Dana

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A very rich and fine breakfast. A poached egg on a bed of asparagus accompanied by Parmesan cheese and a hollandaise sauce and Parmesan cheese.

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Ingredients

4 portions

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500 grams asparagus
4 eggs
1 tablespoon olive oil
100 grams parmesan cheese, grated
1/2 sticks butter
1 egg
1 tablespoon lemon juice
1/8 cups Water
1/2 teaspoons salt

Preparation

Cook the asparagus in a steamer or pot with 1 cup of boiling water for 5 minutes or until the asparagus is tender.

Meanwhile in a medium saucepan mix the egg yolks, water and lemon juice with a balloon beater for 2-3 minutes.

Cook over medium heat, mixing with a wooden spoon until the mixture begins to bubble (approximately 5-6 minutes).

Reduce the heat to low and with the balloon whisk mix small pieces of butter from little to little until they have melted and incorporated into the sauce.

Remove the sauce from the heat and add the salt.

Boil 4-5 cups of water in a large skillet. To a medium heat when it starts to boil the water add 1 egg previously opened and put on a plate. Do the same with the other 3 eggs and cook for 2-3 minutes, until the egg whites are cooked but the yolks are still medium liquid.

Transfer the eggs to a paper towel to dry lightly.

Place the asparagus in 4 plates, on them 1 egg, 2-3 tablespoons of the hollandaise sauce and 2 tablespoons of parmesan cheese.