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Poached eggs with asparagus and prosciutto hollandaise

Time 45 minutes
Yields Serves 4
Poached eggs with asparagus and prosciutto hollandaise
1

Break the tough ends off the asparagus and place the spears in a medium skillet with enough water to cover the bottom of the pan. Bring to a simmer. Cover and cook until the asparagus is tender enough to puree, 10 to 15 minutes. Drain the asparagus, cover and keep warm.

2

Slice the rolls in half crosswise. Brush the cut sides with about 2 tablespoons of the melted butter. Toast the bread in a nonstick skillet over medium-low heat until browned on one side, about 1 minute, then turn to brown the second side. Repeat until all the bread is toasted. Keep warm.

3

Spray the bottom of a large skillet with nonstick spray, or use a nonstick skillet. Fill the skillet 3/4 full with water and bring to a boil.

4

Meanwhile, blend the egg yolks on high in a blender and add the lemon juice. While the blender is running, slowly drizzle in the remaining melted butter until incorporated and the sauce has thickened. Cut 6 stalks of the asparagus into 1-inch pieces. Add to the sauce and blend until pureed and the sauce has become light. Place the sauce in a bowl and stir in the prosciutto. Add salt and cayenne pepper to taste. Keep warm.

5

Reduce the boiling water to a simmer. To poach the eggs, work with 2 at a time. Crack the first egg into a small bowl, then carefully pour into the water; repeat with the second egg. Cook until the whites of the eggs are set and cooked through, about 3 to 4 minutes, then remove them from the water with a slotted spatula. Repeat with the remaining eggs. Place 1 egg on each slice of brioche. Spoon about 1 tablespoon of the hollandaise sauce over each egg. Sprinkle with the chives. Serve a wedge of avocado and any remaining asparagus spears alongside.


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