Smørrebrød with Poached Egg, Asparagus and Hollandaise

Name: Smørrebrød with Poached Egg, Asparagus and Hollandaise
Prep time: 15 min
Total time: 25 min

August 13, 2015

Prep 15 min Total 25 min

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.

Poached egg with asparagus and hollandaise assembly © kvalifood.com

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.