Prep time: 15 minutes
MBL8 Poached Eggs with Asparagus & Warm Butter Sauce
A proper spring breakfast. Fresh eggs, tender asparagus, and a silky butter sauce that feels like a hug from the kitchen. Simple ingredients, big comfort.
Ingredients
For the asparagus & eggs
125g fresh British asparagus
2 free‑range eggs
1 tsp white wine vinegarFor the warm butter sauce
1 free‑range egg yolk
125g butter, cut into small cubes
1 tsp white wine vinegar
Juice of half a lemon
Salt & freshly ground black pepper
Method
Make the butter sauce first.
In a heatproof bowl, whisk the egg yolk with the vinegar and a pinch of pepper. Set the bowl over a pan of gently simmering water (don’t let the bowl touch the water). Drop in a few cubes of butter and whisk slowly.
Build the sauce.
As the butter melts, keep adding more cubes, whisking all the time. When all the butter is in and the sauce has thickened to a glossy, spoon‑coating consistency, season with lemon juice, salt and pepper. Keep warm.
Prep the asparagus.
Snap off the woody ends and discard. Cook the spears in boiling water or on a hot griddle until just tender.
Poach the eggs.
Bring a small pan of water to the boil and add a dash of vinegar. Crack each egg into its own cup. Swirl the water, gently slide in the first egg, then the second. Poach for 2–3 minutes until the whites are set but the yolks are still soft.
Serve.
Lay the asparagus on warm plates, top with the poached eggs, and spoon over the warm butter sauce.
Serves: 2