Griddled Asparagus and Poached Egg Salad with Hollandaise
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 300 g asparagus spears, trimmed and cut into thirds
- 6 eggs
- 100 g butter
- 1 lemon
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 367 kcal
- Protein
- 13.6 g
- Carbohydrate
- 3.1 g
- of which sugars
- 2.3 g
- Fat
- 32.4 g
- of which saturates
- 16.2 g
- Fibre
- 2.8 g
- Salt
- 0.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the asparagus spears with the olive oil and griddle or grill for 4-5 minutes, turning occasionally, until tender and lightly charred.
- 2
Melt the butter gently in a small pan.
- 3
Whisk 2 of the egg yolks with a squeeze of lemon juice in a heatproof bowl set over a pan of simmering water, then slowly whisk in the melted butter until thick and glossy to make a hollandaise. Season to taste.
- 4
Poach the remaining eggs in a pan of gently simmering water for 3 minutes until the whites are set but the yolks are still soft.
- 5
Divide the griddled asparagus between plates and top each with a poached egg.
- 6
Spoon over the hollandaise and serve immediately.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.