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Egg Muffin with Asparagus and Hollandaise Recipe

Start your day off in style! A soft boiled egg on a fresh English muffin, topped with some fresh asparagus and lashings of fresh Hollandaise sauce.

Difficulty

Prep Time

10 minutes

Cooking Time

15 minutes

Serves

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Recipe Ingredients

To make the no-fuss hollandaise, place the egg yolks, crème fraîche, lemon juice, vinegar and cornflour into a small saucepan. Whisk them all together.
Over a medium heat, bring to a simmering point while whisking constantly.
When the sauce has thickened, remove from the heat and whisk in the butter. Taste, and season with salt, if needed.
You can make the hollandaise in advance. To reheat, put the sauce in a heatproof bowl over a pan of hot water.
To prepare the asparagus, snap off the woody ends (just bend each stalk and the bit that snaps off is the bit you discard).
Steam the asparagus on a spread-out steamer set over a pot of boiling water for 4-6 minutes. Alternatively, place the asparagus into a pot of boiling salted water and cook for 4 minutes.
Assemble the dish by placing a few asparagus spears on top of a toasted English muffin, spoon over some hollandaise, and top with a soft-boiled egg. Season, and enjoy straight away.

Add about 3cm of water to a saucepan and bring to a boil.
Take your eggs from the fridge, and using tongs, very carefully lay the eggs in the bottom of the pan.
Cover and allow the eggs to steam for 6½ minutes.
Run cold water into the pan for 30 seconds. Peel and serve.