Asparagus with Hollandaise Sauce and Poached Eggs
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
2 person
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Calories
549 kcal
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Cuisine
International
Asparagus with Hollandaise Sauce and Poached Eggs
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Roasted Asparagus with Hollandaise Sauce and Poached Eggs and a good sprinkling of parmesan, a delicious and low carb brunch recipe that is ready in about 20 minutes. Posh enough to be served on special occasions, and surely a lovely healthy treat for Easter, this dish is refreshing and healthy too.
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Ingredients
- 1 bunch of asparagus spears
- 1 tablespoon grated parmesan
- 1 teaspoon extra virgin olive oil
- 2 eggs
- 1 teaspoon lemon juice
- salt and pepper to taste
For the Hollandaise Sauce
- 2 egg yolks
- 110 g butter
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Take the end of each asparagus spears between your thumb and forefinger and bend until it breaks.
- Transfer the asparagus tips to a baking tray, drizzle olive oil over and season with salt and pepper.
- Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes until tender.
- Remove from the oven, and sprinkle grated parmesan over.
- Drizzle some lemon juice over it too for extra fresh taste.
- To poach the eggs, bring a pan of salted water to the boil over a medium to high heat, crack the egg in and let it cook for about 2 minutes until the egg white is set.
- Leave it for longer if you like your egg yolk hard, rather than runny. Repeat with the other egg.
- To make the hollandaise sauce, melt the butter in a pan set over a low heat.
- Add the egg yolks to the blender together with the lemon juice, salt and pepper.
- Blend well until the egg yolks double their volume and become a pale yellow.
- Gradually add the butter, and continue to blitz until you get a smooth sauce. It should not take longer than 1-2 minutes.
- To assemble, add the asparagus to a plate, top with the poached egg, and drizzle over the hollandaise sauce.
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Please be mindful that the egg yolks are barely cooked, so if you are worried about eating raw eggs, it might be best to avoid this sauce.
- It is important for the egg yolks to be at room temperature, otherwise they could split when adding the warm butter.
- Don't add all the butter at the same time, chances are the sauce will otherwise split. (The same rule applies to homemade mayonnaise.)
Nutrition Information
Show Details
Calories
549kcal
(27%)
Carbohydrates
2g
(1%)
Protein
10g
(20%)
Fat
56g
(86%)
Saturated Fat
32g
(160%)
Cholesterol
479mg
(160%)
Sodium
502mg
(21%)
Potassium
80mg
(2%)
Vitamin A
1930IU
(39%)
Vitamin C
4.3mg
(5%)
Calcium
89mg
(9%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 2person
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 2g | 1% |
| Protein | 10g | 20% |
| Fat | 56g | 86% |
| Saturated Fat | 32g | 160% |
| Cholesterol | 479mg | 160% |
| Sodium | 502mg | 21% |
| Potassium | 80mg | 2% |
| Vitamin A | 1930IU | 39% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 89mg | 9% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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