Poached Egg on Toast with Asparagus and Hollandaise Sauce

17th June 2016

Interview: Killian Fox
Photographs: Emile Dinneen

“This is a very simple but very lovely supper. It’s really important that your eggs are fresh – they hold together better – and it’s better if they’re at room temperature before you poach them.”
Jenny Green, owner of Ballyvolane House, Co Cork, Ireland

Serves 2


2 very fresh eggs (at room temperature)
A handful of asparagus
2 slices of good bread for toasting


4 egg yolks
220g butter (equal amounts salted and unsalted)
A tiny squeeze of lemon juice
Salt and pepper


First make the hollandaise. Melt the butters in a pan until really frothy. Meanwhile in a Pyrex bowl whisk together the egg yolks with about 1 tbsp of cold water. Continuing to whisk the yolks, slowly pour in the butter, a tiny bit at a time, until it’s all incorporated. Add a tiny squeeze of lemon and season with salt and pepper, adding another squeeze of lemon if needed. Keep the sauce warm on a bain marie (by putting the Pyrex bowl over a small pan of simmering water, making sure the water doesn’t touch the bowl).

Toast the bread and keep it warm under a cloth.

Bring another pot of water to the boil, put the asparagus in a steamer or colander, and steam for just a couple of minutes – you don’t want to overcook them. (If the spears of asparagus are different sizes, remove the thinner ones first so they all cook equally.) Drain and set aside.

Now poach the eggs. Bring a large pan of water to the boil. Give the water a swirl with a spoon and crack in the eggs. (If you’re not confident cracking the eggs, crack each egg into separate bowls and then slowly release them into the swirling water.) Poach for 3-4 minutes, taking care not to overcook.

Put the toast and asparagus on plates. When the eggs are done, lift them out with a slotted spoon, letting the water drain, and place them carefully on the toast. Dollop a big spoonful of hollandaise over the top, then sprinkle with salt.

Posted 17th June 2016

In Recipes


Interview: Killian Fox
Photographs: Emile Dinneen