Go Back
–+ servings

Poached Eggs with Hollandaise and Asparagus

A delicious dish featuring poached eggs served with rich hollandaise sauce and fresh asparagus.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, brunch
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Poached Eggs
  • 4 large eggs
  • 1 pinch salt
For the Hollandaise Sauce
  • 3 large egg yolks
  • 1 tbsp lemon juice
  • 1/2 cup unsalted butter melted
  • 1 pinch cayenne pepper
For the Asparagus
  • 1 bunch asparagus trimmed

Method
 

Prepare the Asparagus
  1. Bring a pot of salted water to a boil. Add asparagus and cook for 3-4 minutes until tender. Drain and set aside.
Make the Hollandaise Sauce
  1. In a bowl, whisk together egg yolks and lemon juice. Place over a saucepan of simmering water, whisking continuously. Slowly drizzle in melted butter until the sauce thickens. Stir in cayenne pepper.
Poach the Eggs
  1. In a saucepan, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Cook for 3-4 minutes until whites are set but yolks are runny. Use a slotted spoon to remove eggs.
Assemble the Dish
  1. Place asparagus on a plate, top with poached eggs, and drizzle with hollandaise sauce. Serve immediately.

NUTRITION INFORMATION:

Serving: 1 serving Calories: 300cal (15%) Carbohydrates: 5g (2%) Protein: 12g (24%) Fat: 28g (43%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 2g Monounsaturated Fat: 14g Trans Fat: 0g Cholesterol: 370mg (123%) Sodium: 300mg (13%) Potassium: 250mg (7%) Fiber: 2g (8%) Sugar: 1g (2%) Vitamin A: 500IU (10%) Vitamin C: 10mg (12%) Calcium: 50mg (5%) Iron: 1mg (6%)
Keywords: asparagus, eggs, Hollandaise

Notes

For best results, use fresh eggs and serve immediately after preparation.

Tried this recipe?

Let us know how it was!