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Asparagus with Hollandaise Sauce and Poached Eggs
4.7 from 9 votes

Asparagus with Hollandaise Sauce and Poached Eggs

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.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 2 person
Calories: 549 kcal
Course: Breakfast, Brunch
Cuisine: International

Ingredients

  • 1 asparagus bunch of spears
  • 1 tablespoon Parmesan Cheese grated
  • 1 teaspoon extra virgin olive oil
  • 2 egg
  • 1 teaspoon lemon juice
  • salt to taste
  • black pepper to taste
For the Hollandaise Sauce
  • 2 egg yolk
  • 110 g butter
  • 1 tablespoon lemon juice
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Take the end of each asparagus spears between your thumb and forefinger and bend until it breaks.
  2. Transfer the asparagus tips to a baking tray, drizzle olive oil over and season with salt and pepper.
  3. Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes until tender.
  4. Remove from the oven, and sprinkle grated parmesan over.
  5. Drizzle some lemon juice over it too for extra fresh taste.
  6. 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.
  7. Leave it for longer if you like your egg yolk hard, rather than runny. Repeat with the other egg.
  8. To make the hollandaise sauce, melt the butter in a pan set over a low heat.
  9. Add the egg yolks to the blender together with the lemon juice, salt and pepper.
  10. Blend well until the egg yolks double their volume and become a pale yellow.
  11. Gradually add the butter, and continue to blitz until you get a smooth sauce. It should not take longer than 1-2 minutes.
  12. 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

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: 2 person

Amount Per Serving

Calories 549

% 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.