Asparagus, Poached Eggs & Hollandaise
Asparagus, Poached Eggs & Hollandaise
PIG Tales: in the Kitchen – Episode One
Welcome to the very first recipe from our brand-new PIG Tales: in the Kitchen series! Filmed over at THE PIG-at Bridge Place, Head Chef Andy is kicking things off with one of our all-time favourite dishes.
Throughout spring and the beginning of summer, when those gloriously green spears are at their very best, there’s nothing better than keeping it simple: just-picked asparagus, soft poached eggs, and a rich, buttery hollandaise. It’s a proper PIG classic you’ll find on our 25 Mile Menu every spring and early summer.
And now you can bring a little taste of THE PIG to your own kitchen. Below you’ll find everything you need to rustle up this fresh plate of goodness at home. Keep it simple, use the best local produce you can find, and let those ingredients do the talking.
Ready to get cracking? Here’s how…
Ingredients
• A bunch of asparagus
• 2 free-range eggs
• 1 tsp white wine vinegar
• Sea salt & black pepper
For the hollandaise sauce:
• 2 egg yolks
• 100g unsalted butter
• 10g white wine vinegar
Method
First, snap off the woody ends of the asparagus and blanch in boiling salted water for 1 minute.
For the eggs, bring a pan of water to a gentle simmer with 1 tsp vinegar. Crack in the eggs and poach for 2–3 minutes, until the whites are set but the yolks still runny.
For the hollandaise, melt the butter in a pan and set aside.
In a heatproof bowl over simmering water, whisk egg yolks with the vinegar until they begin to thicken, then slowly whisk in the melted butter until silky smooth. Season with salt and pepper.
Plate the asparagus, top with poached eggs, and spoon over hollandaise.
Catch it in action!
Watch Head Chef Andy bring this dish to life over on our YouTube channel - watch the episode.
