Ingredients
Sourdough, ham, asparagus, poached eggs
Hollandaise
Method
Sourdough, ham, asparagus, poached eggs
1.Blanch the asparagus for 2 minutes in boiling water. Remove and set aside.
2.Bring a large saucepan of water to a gentle boil and with a wooden spoon create a whirlpool in the centre. Add the eggs one at a time and gently poach for 3 minutes.
3.Heat another frypan over a medium to high heat and add the oil. When hot, add the ham and cook for 2-3 minutes per side or until caramalised. Set aside and keep warm.
4.Make the hollandaise (see method below).
5.To serve, place the toast on a plate, top with ham, asparagus, poached egg and a spoonful of hollandaise. Sprinkle over the chives.
Hollandaise
6.Place the egg yolks and salt into a blender. Add the lemon juice and give it a quick wizz. Place the heated butter into a measuring jug and, with your machine running, slowly drizzle it in, in a continuous stream, until all the butter has been incorporated and the hollandaise is thick.
Note
- For extra flavour, rub a peeled garlic clove over the sourdough before toasting. – PER SERVE Energy 576kcal, 2413kj • Protein 27.5g • Total Fat 42g • Saturated Fat 14g • Carbohydrate 20g • Fibre 5.3g • Sodium 1474mg