Smørrebrød with Poached Egg, Asparagus and Hollandaise
Poached egg with asparagus and hollandaise © kvalifood.com
Poached egg on smørrebrød takes a little more effort, but the result is worth it. Green asparagus and hollandaise is a classic combination that works really well on rye bread. Make sure the eggs are as fresh as possible — it makes them much easier to poach neatly.
Ingredients
Yields 4 servings
Hollandaise
- 3 egg yolks
- 150 g butter
- 1 tbsp lemon juice
- salt
- white pepper
Poached eggs
- 4 eggs
- 2 tbsp white wine vinegar
- water, for poaching
Asparagus
- 12 green asparagus spears
- 1 tbsp butter
- salt
To serve
- 4 slices rye bread
- butter, for the bread
- salt
- pepper
- finely chopped chives, to taste
Directions
Hollandaise
Melt the butter and leave to cool slightly. Whisk the egg yolks over a bain-marie until pale and thick. Remove the bowl from the heat and add the melted butter in a thin stream, whisking constantly. Season with lemon juice, salt and white pepper. Keep the sauce warm by leaving the bowl over lukewarm water.
Asparagus
Snap off the woody ends of the asparagus. Fry in butter in a pan over medium heat for 3–4 minutes until tender but still with a little bite. Season with salt.
Poached eggs
Bring a wide pot of water to the boil with the vinegar. Turn down to a gentle simmer. Crack each egg into a small cup and lower it carefully into the water. Poach for 3 minutes until the white is set but the yolk is still soft. Lift out with a slotted spoon and leave to drain.
To serve
Spread the rye bread with butter. Lay the asparagus on top, place the poached egg on top of that and spoon the hollandaise over. Sprinkle with chives, salt and pepper.