Poached Eggs and Asparagus with Truffled Hollandaise
For a stylish twist on the usual eggs Benedict, poach some asparagus along with your eggs, and drizzle the lot with truffle-spiked hollandaise. Top with thick curls of Parmesan, shaved with a vegetable peeler, and a pinch of black pepper. Serve with the best bread you can find, toasted and buttered, to catch the drips. If you like, poach eggs ahead of time and store in a pan of cold water in the fridge; to reheat, slip them into simmering water for just a minute.
- Yield: 6 servings
½ cup butter
3 large egg yolks
1 tbsp lemon juice
½ tsp truffle oil
¼ tsp Dijon mustard
Pinch of salt
Eggs and Asparagus
6 large eggs
1 tsp vinegar (optional)
1 bundle asparagus
Freshly grated Parmesan
In a small saucepan, melt butter over medium-high heat. Set aside, keeping it warm.
Place egg yolks, lemon juice, truffle oil, mustard and salt in a blender. Cover and pulse until blended, then, with the blender on high speed, slowly pour melted butter through the feed tube. (The mixture should start to thicken to the consistency of mayonnaise.) Serve immediately, or let sit at room temperature until you’re ready for it—it will thicken if refrigerated.
To poach the eggs, pour a couple of inches of water into a large, heavy saucepan or skillet. Add a big pinch of salt and set over medium-high heat. Snap the tough ends off the asparagus and add to the simmering water. Cook for 2–4 minutes, depending on the thickness of the asparagus, until tender-crisp. Transfer to a paper towel-lined plate with tongs, keeping the water at a simmer. If you like, add a teaspoon of vinegar to the water.
When it’s at a bare simmer, gently crack no more than three eggs at a time into the water. Remove from heat, cover and let sit for 4–5 minutes, or until cooked to your liking. Set on a paper towel-lined plate while you cook the remaining eggs.
Serve eggs over a few stalks of asparagus, drizzled with hollandaise.