Sourdough, Ham, Asparagus, Poached Eggs and Easy Hollandaise

Name: Sourdough, Ham, Asparagus, Poached Eggs and Easy Hollandaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 bunch asparagus (2 spears per serve), ends trimmed; 1 Tbsp white vinegar; 7 eggs; 2 Tbsp olive oil; 300g ham off the bone, thickly sliced; 4 slices of sourdough or your favourite bread, toasted; Sprinkle of chopped chives, to serve; Hollandaise; 1 Tbsp lemon juice; 1/2 cup butter, melted

15 minutes + 15 minutes

Serves 4

Christmas Leftovers Asparagus Ham Eggs Low Sugar

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Ingredients

1 bunch asparagus (2 spears per serve), ends trimmed
1 Tbsp white vinegar
7 eggs
2 Tbsp olive oil
300g ham off the bone, thickly sliced
4 slices of sourdough or your favourite bread, toasted
Sprinkle of chopped chives, to serve
Hollandaise
1 Tbsp lemon juice
1/2 cup butter, melted

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3 Ways to Separate Eggs

Method

1. Blanch asparagus for 2 minutes in boiling water. Drain and set aside.
2. To make the hollandaise, place 3 egg yolks and a pinch of salt into a blender. Add the lemon juice and give it a quick whizz. Place the 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.
3. Bring a large saucepan of water and the vinegar to a gentle boil. Reduce heat to a simmer and create a whirlpool in the centre with a spoon. Add 4 eggs one at a time and gently simmer for 3 minutes.
4. Heat a frying pan 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 lightly browned. Set aside and keep warm.
5. To serve, place the toast on a plate, top with ham, asparagus, poached egg and a spoonful of hollandaise. Sprinkle over the chives.
Tip:
The freshest eggs are easiest to poach.
PER SERVE
• Energy 3611Kj • Protein 20g • Total Fat 74g • Saturated Fat 31g • Carbohydrates 31g • Sugars 3g • Sodium 1525mg
Dietary and nutritional info supplied by NZ Nutrition Foundation