Asparagus With Poached Eggs & Hollandaise Sauce


  • 2 egg yolks
  • 1 Tbs. fresh lemon juice
  • 2 tsp. water
  • Salt and freshly ground white pepper, to taste
  • Pinch of cayenne pepper
  • 16 Tbs. (2 sticks) unsalted butter, melted
  • 2 Tbs. chopped fines herbes (fresh chives,
    ; tarragon, parsley and chervil)
  • 8 halved baguette slices, each 3 inches long,
    ; cut diagonally and toasted
  • 8 poached eggs (see related recipe at right)
  • 1 1⁄2 lb. asparagus, tough ends trimmed,
    ; stems peeled, spears steamed


In This Variation On Eggs Benedict, We Embellish The Classic Hollandaise Sauce With Fines Herbes, A French Blend That Includes Chives, Tarragon, Parsley And Chervil. The Recipe Calls For Asparagus Instead Of The Traditional Canadian Bacon, And Baguette Sl

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