Asparagus, hollandaise and poached eggs | Recipes | Poppy Cooks

Ingredients

• 4 large, fresh eggs (2 for poaching, 2 split into yolks and whites - reserve whites for another recipe)
• 1 banana shallot, peeled and sliced
• 1 tsp black peppercorns
• 100ml white wine vinegar + a good glug for poaching
• 1 bay leaf
• 5 spears of asparagus
• 250g salted butter
• Good quality olive oil
• Salt and pepper to taste
• 3.5fl oz white wine vinegar + a good glug for poaching
• 9oz salted butter