Asparagus with poached egg and hollandaise

Light, savoury and luscious, asparagus topped with a poached egg and hollandaise sauce is a classic dish.

  • 35 mins cooking
  • Serves 4
  • Print


Asparagus with poached egg and hollandaise
  • 2 egg yolks
  • 200 gram (6½ ounces) unsalted butter, melted
  • 500 gram (1 pound) asparagus, trimmed
  • 2 tablespoon white vinegar
  • 4 eggs
  • 1/4 cup (20g) shaved parmesan cheese
  • 1 tablespoon coarsely chopped fresh dill


Asparagus with poached egg and hollandaise
  • 1
    Blend or process white wine vinegar and egg yolks until smooth. With motor operating, gradually add butter in a thin, steady stream, processing until hollandaise thickens.
  • 2
    Meanwhile, boil, steam or microwave asparagus until tender; drain.
  • 3
    To poach eggs, half fill medium frying pan with water; bring to the boil. Break 1 egg into a cup, then slide into pan; repeat with three more eggs. When all eggs are in pan, allow water to return to the boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white sets over yolks. Using a slotted spoon, remove eggs one at a time from pan; drain on absorbent paper, cover to keep warm.
  • 4
    Serve asparagus topped with eggs, hollandaise, cheese and dill.

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