/getattachment/0a84d6eb-9e0a-4b4d-b38d-bab833fa8859/Egg-Muffin-with-Asparagus-and-Hollandaise.aspx
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.
Recipe Ingredients
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250g asparagus
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4 tbsp softened butter
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salt, to taste
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4 English muffins, cut in half and toasted
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4 soft boiled eggs
Hollandaise Sauce
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2 egg yolks
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3 heaped tbsp crème fraîche
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½ tbsp lemon juice
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1 tbsp white wine vinegar
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1 tsp corn flour
Recipe Method
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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.
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Over a medium heat, bring to a simmering point while whisking constantly.
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When the sauce has thickened, remove from the heat and whisk in the butter. Taste, and season with salt, if needed.
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You can make the hollandaise in advance. To reheat, put the sauce in a heatproof bowl over a pan of hot water.
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To prepare the asparagus, snap off the woody ends (just bend each stalk and the bit that snaps off is the bit you discard).
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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.
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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.
Hints & Tips
To make the perfect soft boiled egg
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Add about 3cm of water to a saucepan and bring to a boil.
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Take your eggs from the fridge, and using tongs, very carefully lay the eggs in the bottom of the pan.
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Cover and allow the eggs to steam for 6½ minutes.
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Run cold water into the pan for 30 seconds. Peel and serve.
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