UKTV recipes
Michel Lemoine from Great Food Bites
Start your day in luxurious style with Michel Lemoine's elegant brunch dish, combining eggs, asparagus and a rich hollandaise sauce

Lurpak

 

Asparagus eggs benedict with grilled soda bread

Asparagus Eggs Benedict with Grilled Soda Bread

Method

 
1. Bring a large pan of salted water to the boil. Add the asparagus and cook for 5 minutes, until just tender. Drain, wrap in a cloth and leave on one side.

2. To make the hollandaise sauce, place the egg yolks in a food processor. Pour in the lemon juice and season with salt and freshly ground pepper. Blend together.

3. Meanwhile, place the butter in a saucepan and heat until melted.

4. With the food processor on, gradually pour the hot butter into the egg yolk mixture, until it emulsifies. 

5. To poach the eggs, bring a saucepan of water with a splash of vinegar to the boil. Break each egg into a cup and gently place each egg from the cup into the boiling water. Cook for 2-3 minutes until the white is set. Remove with a slotted spoon and drain.

6. Meanwhile, toast the soda bread on both sides under a grill. Remove the bread, but leave the grill on.

7. To serve, take a slice of grilled soda bread and place it on a warm, heatproof plate. Top with 4 asparagus spears and place a poached egg on top. Pour over a large helping of hollandaise sauce. Repeat, making 4 portions in all. Flash under the preheated grill to slightly colour. Serve at once.

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intermediate
 
Serves: 4
Prep: 25 min
Cook: 15 min
 
 

Ingredients

16 asparagus spears, peeled
4 Eggs
4 slices soda bread

For the Hollandaise sauce

1 pinch salt and fresh ground black pepper
5 egg yolks, at room temperature
0.5 lemon juice, juice
250g Butter
3 tbsp white wine vinegar

 

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