Asparagus Soldiers With Soft Boiled Egg Hollandaise
Asparagus Soldiers With Soft Boiled Egg Hollandaise
By adding a tablespoon of butter and a few drops of vinegar to a soft-boiled egg, you’ll create a creamy, flavorful sauce that is the perfect match for fresh asparagus spears. This is the perfect trick for when you want a hollandaise sauce, but don’t have the time or patience to make something so complex first thing in the morning.This recipe is courtesy of River Cottage.
Servings
2
Ingredients
- 20 asparagus spears
- 2 large eggs
- 2 tablespoon unsalted butter
- cider vinegar
- sea salt
- freshly ground black pepper
Directions
- Prepare the asparagus by cutting off any woody ends.
- Steam or boil the asparagus until tender, but not floppy, around 8 minutes. Time them so they are ready just before the eggs are.
- Bring a separate pan of water to a boil. Gently lower in the eggs, and simmer for about 4 minutes.
- As soon as the asparagus is cooked, drain it well, and divide the spears between 2 warm plates.
- Transfer the eggs to egg cups, and cut off the top of the eggs to expose the runny yolk.
- Into each egg yolk, drop 1 tablespoon of butter, a few drops of cider vinegar, a pinch of salt, and some freshly ground black pepper.
- Stir the yolk with an asparagus spear, dip, and eat. Add more butter, vinegar, salt, and pepper to taste as you go.