Asparagus with Poached Eggs & Hollandaise Sauce

Ingredients

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

Description

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

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