SOURDOUGH, HAM, ASPARAGUS, POACHED EGGS & EASY HOLLANDAISE
PREP + COOK TIME 25 minutes SERVES 4
1 bunch asparagus (2 spears per serve) 4 eggs 2 tablespoons olive oil 300g thick cut ham off the bone 4 thick slices of sourdough bread or your favourite, toasted small bunch chives, sliced finely
3 egg yolks a good pinch of salt 1 tablespoon lemon juice ½ cup butter, heated until melted
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 right). 5 Toast the sourdough to your liking. 6 To serve, place the toast on a plate, top with ham, asparagus, poached egg and a spoonful of hollandaise. Sprinkle over the chives.
Hollandaise 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. PER SERVE Energy 576kcal, 2413kj Protein 27.5g • Total Fat 42g Saturated Fat 14g Carbohydrate 20g Fibre 5.3g Sodium 1474mg