Asparagus with Soft-Cooked Eggs and Brown-Butter Hollandaise

Ingredients

  1. 1 cup crustless 1-inch bread cubes, cut from thickly sliced, firm-textured country bread
  2. 1 tablespoon extra-virgin olive oil
  3. Salt
  4. 16 fat asparagus, tough ends snapped off, stalks peeled
  5. 4 large eggs
  6. 1 stick (4 ounces) unsalted butter, cut into tablespoons
  7. 2 large egg yolks
  8. 1 1/2 tablespoons hot water
  9. 2 teaspoons fresh lemon juice
  10. Freshly ground pepper
  11. Cayenne pepper

Description

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