Sourdough, Ham, Asparagus, Poached Eggs and Easy Hollandaise

clock 15 minutes + 15 minutes bowl 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

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