Asparagus with Poached Eggs & Hollandaise Sauce

Img97l

Course Breakfast and Brunch

Ingredients in this Recipe

1 1â2 lb. asparagus, tough ends trimmed, stems peeled, spears steamed
1 Tbs. fresh lemon juice
16 Tbs. (2 sticks) unsalted butter, melted
2 egg yolks
2 Tbs. chopped fines herbes (fresh chives, tarragon, parsley and chervil)
2 tsp. water
8 halved baguette slices, each 3 inches long, cut diagonally and toasted
Salt and freshly ground white pepper, to taste

Recipe Preparation

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