Asparagus with Poached Eggs & Hollandaise Sauce


2 egg yolks 1 tablespoon fresh lemon juice 2 teaspoons water Salt and freshly ground white pepper, to taste Pinch of cayenne pepper 16 tablespoons (2 sticks) unsalted butter, melted 2 tablespoons 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 Williams Sonoma recipe) 1 1/2 pounds asparagus, tough ends trimmed, stems peeled, spears steamed


In This Variation On Eggs Benedict, We Embellish The Classic Hollandaise Sauce With Fines Herbes And Asparagus.'

The Food Channel Favicon The Food Channel
View Full Recipe

MS Found Country:US image description
Back to top