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.