For the hollandaise sauce:
- 150g butter
- 2 egg yolks
- 1 dessert spoon of white wine vinegar
- Juice of ½ lemon
- Salt and pepper
For the crumpets:
- 250g British asparagus
- 4 large eggs
- 4 crumpets
- Fresh chives, chopped (optional)
British asparagus, poached egg and hollandaise on a crumpet
A RECIPE BY BRITISH ASPARAGUS
Serves: 4
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Prep time: 5 minutes
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Cooking time: 15 - 20 minutes
Make the most of the short and sweet British asparagus season with this version of the brunch classic. A dessert spoon of Aspall White Wine Vinegar is the secret ingredient for cheffy-esque homemade hollandaise.
Spooned warm over a fully English crumpet topped with blanched asparagus and a dippy poached egg, we think it’s the perfect way to savour lazy spring weekends.
A recipe by British Asparagus.
For the hollandaise sauce:
- 150g butter
- 2 egg yolks
- 1 dessert spoon of white wine vinegar
- Juice of ½ lemon
- Salt and pepper
For the crumpets:
- 250g British asparagus
- 4 large eggs
- 4 crumpets
- Fresh chives, chopped (optional)
- To make the hollandaise, melt the butter in a small sauce pan and skim off any white solids that float to the surface, leave on a low heat. In a heatproof bowl whisk the two eggs yolks and white wine vinegar until smooth.
- Bring a small pan of water to a simmer and sit the bowl containing the egg mixture over the pan to create a bain-marie. Very slowly while continuing to whisk the egg mixture, pour the melted butter in bit by bit. Continue until you have a creamy smooth hollandaise. If the mix starts to get too hot lift the bowl off the heat and continue to whisk.
- Squeeze in the juice of half a lemon and season to taste. To keep warm until ready to serve.
- Bring a shallow wide pan of water to a simmer then add the asparagus to blanch for 2-3 minutes then set aside.
- Crack your 4 eggs into 4 separate ramekins, gently lower each ramekin into the simmering water and tip the egg into the pan. Simmer for 4-5 minutes. Whilst your eggs are cooking toast your crumpets.
- To assemble, divide the toasted crumpets between 4 plates. Top with asparagus, poached egg and a serving of warm hollandaise. If using sprinkle over some chopped chives.
- Serve immediately.
ingredients
method
- To make the hollandaise, melt the butter in a small sauce pan and skim off any white solids that float to the surface, leave on a low heat. In a heatproof bowl whisk the two eggs yolks and white wine vinegar until smooth.
- Bring a small pan of water to a simmer and sit the bowl containing the egg mixture over the pan to create a bain-marie. Very slowly while continuing to whisk the egg mixture, pour the melted butter in bit by bit. Continue until you have a creamy smooth hollandaise. If the mix starts to get too hot lift the bowl off the heat and continue to whisk.
- Squeeze in the juice of half a lemon and season to taste. To keep warm until ready to serve.
- Bring a shallow wide pan of water to a simmer then add the asparagus to blanch for 2-3 minutes then set aside.
- Crack your 4 eggs into 4 separate ramekins, gently lower each ramekin into the simmering water and tip the egg into the pan. Simmer for 4-5 minutes. Whilst your eggs are cooking toast your crumpets.
- To assemble, divide the toasted crumpets between 4 plates. Top with asparagus, poached egg and a serving of warm hollandaise. If using sprinkle over some chopped chives.
- Serve immediately.
