Breakfast & Brunchclosetcooking
Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce
Although hollandaise sauce is amazingly good, it is a guilty please given that it has a half a cup of butter in it. While I was enjoying the asparagus with a poached egg in hollandaise
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pan
- pot
📝 Preparation Steps
1
Cook the asparagus in boiling water until it just turns dark green, about ⏱️ 2 minutes.
asparagus (trimmed and cleaned)1 pound
2
Drain the water, reserving 1/2 cup of it.
3
Rinse the asparagus under cold water to stop the cooking process and set aside.
asparagus (trimmed and cleaned)1 pound
4
Whisk the egg in bowl until frothy.
egg (lightly beaten)1eggs2
5
Slowly whisk in the lemon juice followed by the reserved asparagus water.
lemon (juice)1/2asparagus (trimmed and cleaned)1 pound
6
Heat in a small sauce pan while whisking until the sauce thickens, mix in the dill and capers and remove from heat. (Do not bring it to a boil.)
capers1 tablespoon
7
Bring a large pot of water to a boil and reduce the heat to medium.
8
Swirl the water in the pot.
9
Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining egg.
egg (lightly beaten)1eggs2
10
Let the eggs cook until the whites are set but the yolks are not, about ⏱️ 2-3 minutes and fish them out.
egg (lightly beaten)1eggs2
11
Split the asparagus between two plates, top with the poached eggs and the dill and caper avgolemono sauce.
asparagus (trimmed and cleaned)1 poundegg (lightly beaten)1eggs2
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