Perfectly Poached Eggs with Asparagus and Hollandaise Recipe | Food Network UK
There's a reason that poached eggs with hollandaise is on every brunch menu. This dish is ready in 25 minutes and served with asparagus for a light, tasty meal.
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Cooking tools:
- Saucepan
- Mixing bowl
- Whisk
- Stove
- Pot
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 175g warm melted unsalted butter
- 3 egg yolks
- Juice of ½ lemon
- Salt and white pepper to season
- A pinch of cayenne pepper
- 6 large or 8 medium spears asparagus per person
- 2 eggs per person
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