Love a long leisurely brunch at the weekend? Us, too. Inspired by all the beautiful asparagus that is currently in season we’ve come up with a delicious recipe, and we know that our chargrilled asparagus, poached eggs with a crispy bacon crumb and luxurious hollandaise will become a firm new favorite in your household. Give it a try and don’t forget to share your pictures with us on social media, tagging us at @thewhitecompany.
Ingredients (serves 2)
2 egg yolks
½ tsp white wine vinegar
Pinch of salt
6 rashers of streaky bacon
1tsp olive oil
1 bunch of asparagus, trimmed
Glug of white wine vinegar
1tsp salted butter
Salt and freshly ground pepper
Pinch of chopped chives
- Make the hollandaise by melting butter in a saucepan. Combine two egg yolks, half a teaspoon of white wine vinegar and a pinch of salt in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of lightly simmering water and whisk continuously until pale and thick.
- Remove from the bowl from h heat and slowly whisk in the melted butter until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a pinch of tarragon and set aside until needed.
- Fry off the bacon in a skillet, until it is nice and crispy, then blitz it in a food processor to make a crumb (not too fine) and set aside.
- Wipe the skillet and heat the olive oil. Add asparagus and season with salt. Cook without turning for two minutes, until one side looks a bit charred. Give the asparagus a stir and continue to cook until just tender and charred.
- Heat the water in a saucepan with a glug of white vinegar until just boiling. Crack the egg into a bowl, swirl the water then drop the egg into the vortex. Cook for around two and a half minutes for a soft poach. Remove the egg with a slotted spoon and repeat with the second egg.
- To serve, pile half the asparagus on a plate, sprinkle over the bacon crumb and top with a poached egg, plus salt and pepper. Pour over lashings of hollandaise, sprinkle the chives and serve with a piece of toast. If you’re feeling really indulgent, we recommend pairing it with a Bloody Mary.
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