Asparagus eggs Benedict
15
4
4
No
Ingredients
- 1 sachet of Hollandaise sauce of 26 g
- 24 asparagus
- 4 eggs
- 4 crumpet breads
- 1 container of 30 g of microgreens of tatsoi
Preparation
Side-by-side mode
- Prepare Hollandaise sauce according to the instructions on the package. Set aside and keep warm.
- In a casserole with salted boiling water, blanch asparagus for 3 to 4 minutes. Drain.
- Prepare eggs according to the instructions in the Chef’s note.
- Brown crumpets in the toaster. Divide the asparagus over the crumpet breads. Lay a poached egg on each crumpet bread and coat with Hollandaise sauce. Garnish with microgreens.
Chef’s note
How to make perfect poached eggs
- Fill a pan with water. Add 15 ml (1 tablespoon) of vinegar to the water. Bring to a boil. Break each egg in a cup with a handle.
- Decrease the heat intensity to stop the water from boiling, but keep it simmering. Hold the handles of two cups in each hand near the water's surface. Let the eggs slide down slowly in the water.
- Cook the eggs for 3 to 4 minutes. Gently stir the water with a spoon while cooking. With a perforated spoon, remove the eggs from the water and drain them on paper towels.
