Ingredients Jump to Instructions ↓

  1. 2 egg yolks

  2. 1 tablespoon fresh lemon juice

  3. 2 teaspoons water

  4. Salt and freshly ground white pepper, to taste

  5. Pinch of cayenne pepper

  6. 16 tablespoons (2 sticks) unsalted butter, melted

  7. 2 tablespoons chopped fines herbes (fresh chives, tarragon, parsley and chervil)

  8. 8 halved baguette slices, each 3 inches long, cut diagonally and toasted

  9. 8 poached eggs (see related Williams Sonoma recipe)

  10. 1 1/2 pounds asparagus, tough ends trimmed, stems peeled, spears steamed

Instructions Jump to Ingredients ↑

  1. Assemble a double boiler according to the manufacturer's instructions and heat. In a bowl, whisk together the egg yolks, lemon juice and water. Transfer to the double boiler and whisk constantly until the mixture begins to thicken, then whisk about 1 minute more. Remove from the heat when the mixture thickens. Season with salt, white pepper and cayenne.

  2. Using a handheld whisk, whisk the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Whisk in the fines herbes. Taste and adjust the seasonings with salt and white pepper. Keep the hollandaise sauce warm until ready to serve.

  3. Place 2 baguette toasts on each of 4 plates. Top each toast with 1 poached egg and place the asparagus alongside. Spoon the hollandaise sauce on top. Serve immediately. Serves 4.


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