Benedictine eggs with asparagus
15
4
4
No
Ingredients
- 1 sachet of Hollandaise sauce of 26 g
- 24 asparagus
- 4 eggs
- 4 crumpets breads
- 1 container of 30 g of micro plants tatsoi
Preparation
Side-by-side mode- Prepare Hollandaise sauce with the instruction on the package. Set aside at warm.
- In a casserole with slted boiling water, blanch asparagus for 3 to 4 minutes. Drain.
- Prepare eggs with the following instruction.
- Brown crumpets in the toaster. Divide asparagus over crumpets. Lay a poached egg on each crumpets and coat with Hollandaise auce. Garnish with micro-plants.
Chef’s note
How to sucess poached eggs
- Fill a pan with 3 cm (1 1/4 inch) of water. Add 10 ml (2 teaspoons) of salt and 45 ml (3 tablespoons) of vinegar for each water liter. bring to a boil. Break each egg in a cup with handle.
- Decrease heat intensity to stop water from boiling but still keeps it simmering. Take handles of two cups in each hand and take it near water surfaces. Let eggs slide down slowly in the water.
- Turn off heat, cover the pan and cook 4 minutes. With a perforated spoon, remove eggs from water an drain over paper towels.
