Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Asparagus with Poached Eggs & Hollandaise Sauce

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Asparagus with Poached Eggs & Hollandaise Sauce Empty Asparagus with Poached Eggs & Hollandaise Sauce

    Post by Lobo Thu 07 Jan 2016, 8:29 pm

    Asparagus with Poached Eggs & Hollandaise Sauce Img71l
    Asparagus with Poached Eggs & Hollandaise Sauce
    Asparagus with Poached Eggs & Hollandaise Sauce Rating

    Read Reviews

    Write a Review
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 4
    In this variation on eggs Benedict, we embellish the classic hollandaise sauce with fines herbes, a French blend that includes chives, tarragon, parsley and chervil. The recipe calls for asparagus instead of the traditional Canadian bacon, and baguette slices replace the English muffins.






    • 157

    Ingredients:


    • 4 egg yolks
    • 1 Tbs. fresh lemon juice
    • 2 tsp. water
    • Salt and freshly ground white pepper, to taste
    • Pinch of cayenne pepper
    • 16 Tbs. (2 sticks) unsalted butter, melted
    • 2 Tbs. chopped fines herbes (fresh chives,
        tarragon, parsley and chervil)
    • 8 halved baguette slices, each 3 inches long,
        cut diagonally and toasted
    • Poached Eggs
    • 1 1⁄2 lb. asparagus, tough ends trimmed,
        stems peeled, spears steamed

    Related Recipes


    Asparagus with Poached Eggs & Hollandaise Sauce Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Assemble a double boiler according to the manufacturer¿s instructions and heat. In a bowl, whisk together the egg yolks, lemon juice and water. Transfer to the double boiler and whisk constantly until the mixture begins to thicken, then whisk about 1 minute more. Remove from the heat when the mixture thickens. Season with salt, white pepper and cayenne.

    Using a handheld whisk, whisk the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Whisk in the fines herbes. Taste and adjust the seasonings with salt and white pepper. Keep the hollandaise sauce warm until ready to serve.

    Place 2 baguette toasts on each of 4 plates. Top each toast with 1 poached egg and place the asparagus alongside. Spoon the hollandaise sauce on top. Serve immediately. Serves 4.

    Williams-Sonoma Kitchen

      Current date/time is Fri 24 May 2024, 2:35 am