Poached Egg on Toast with Asparagus and Hollandaise Sauce - The Gannet
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Ingredients
- 2 very fresh eggs (at room temperature)
- A handful of asparagus
- 2 slices of good bread for toasting
- 4 egg yolks
- 220g butter (equal amounts salted and unsalted)
- A tiny squeeze of lemon juice
- Salt
- pepper
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