Ingredients

  • Croustade
  • 6 slices white bread slices
  • 1 tablespoon butter, unsalted melted
  • Hollandaise Sauce
  • 3 tablespoons white vinegar
  • 4 whole peppercorns
  • 1 bay leaf
  • 2 egg yolks
  • 110 grams butter, unsalted, 1 cube
  • 6 eggs
  • 675 grams asparagus 24 spears
  • 4 tablespoons chives finely chop

Directions

1. Croustade: Preheat oven to 170*C/325*F/GM 3. Cut the bread into circles with a large fluted pastry cutter and press very firmly into large, shallow muffin tin. Brush with melted butter. Bake in oven for 15 minutes. Remove from tins, turn upside down and bake for a further 10 minutes or until crisp and lightly browned.
2. Hollandaise Sauce: Reduce vinegar, peppercorns, bay leaf until 1 tablespoon. Strain. Heat a pan of water until simmering. Add yolks to vinegar reduction in glass bowl. Place in hot water and whisk until thick. Whisk in 1/2 tablespoon of cold butter at a time. Remove bowl from water as necessary to prevent overheating. Once all butter incorporated, remove from heat and keep warm in tepid water bath.
3. Trim asparagus and steam until just tender, a bit beyond al dente. Blanche to prevent overcooking.
4. Warm plates. Simmer water poach eggs until whites cooked and yolks medium.
5. To serve: Place poached egg into croustade. Place 6 spears of asparagus on the side. Pour Hollandaise sauce over egg and asparagus. Sprinkle chives over plate. Serve immediately.



Categories
Breakfast, ideas
Keywords
Breakfast ideas
MacGourmet downloadPoached Eggs, Asparagus and Hollandaise Sauce. To import, drag image to your MacGourmet recipe box.