My F&W
quick save (...)

Asparagus with Soft-Cooked Eggs and Brown-Butter Hollandaise

  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • MAKE-AHEAD
  • VEGETARIAN

Jacques Pépin loves eggs in any form, but this recipe is one of his absolute favorites, with its nutty hollandaise sauce, runny eggs and crisp, buttery crumbs.

  1. 1 cup crustless 1-inch bread cubes, cut from thickly sliced, firm-textured country bread
  2. 1 tablespoon extra-virgin olive oil
  3. Salt
  4. 16 fat asparagus, tough ends snapped off, stalks peeled
  5. 4 large eggs
  6. 1 stick (4 ounces) unsalted butter, cut into tablespoons
  7. 2 large egg yolks
  8. 1 1/2 tablespoons hot water
  9. 2 teaspoons fresh lemon juice
  10. Freshly ground pepper
  11. Cayenne pepper
  1. Preheat the oven to 400°. In a pie plate, toss the bread cubes with the olive oil and season with salt. Bake for 8 minutes, or until golden brown. Let cool completely. Transfer the bread cubes to a sturdy plastic bag and crush them with a rolling pin until coarse crumbs form. Reduce the oven temperature to 350°.
  2. Meanwhile, bring a large, deep skillet of salted water to a boil. Add the asparagus and boil until just tender, about 5 minutes. Drain the asparagus. Transfer the asparagus to a large gratin dish.
  3. Bring a medium saucepan of water to a boil. Add the eggs and boil over moderate heat for 5 minutes. Pour off the water and gently shake the saucepan to crack the egg shells. Fill the saucepan with ice water and let the eggs cool for 5 minutes, then drain. Carefully shell the eggs and transfer them to a plate.
  4. In a small saucepan, cook the butter over moderate heat until it smells like roasted hazelnuts and the milk solids are lightly browned, about 7 minutes. Remove the pan from the heat and let the brown butter cool slightly.
  5. Bring a medium saucepan of water to a simmer over moderate heat. In a blender, combine the egg yolks and the 1 1/2 tablespoons of hot water; blend for 2 seconds. With the blender on medium speed, gradually add the hot brown butter, a few drops at a time at first and then in a thin stream, until fully incorporated. Add any browned bits from the bottom of the pan, then add the lemon juice. Season the hollandaise with salt, pepper and a pinch of cayenne.
  6. Reheat the asparagus in the oven. One by one, carefully lower the peeled whole eggs into the hot water in the medium saucepan and warm just until heated through, about 1 minute.
  7. Meanwhile, arrange 4 of the asparagus spears on each of 4 plates. Pat the eggs dry and set one on top of each plate of asparagus. Spoon the hollandaise over the eggs and asparagus, sprinkle with the crushed croutons and serve right away.
Make Ahead The recipe can be prepared through Step 2 up to 1 day ahead. Keep the bread crumbs in an airtight container. Cover the cooked asparagus with plastic wrap and refrigerate overnight.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.