Poached Eggs with Asparagus and Meyer Lemon Hollandaise


12 fresh eggs
1 teaspoon white vinegar
2 bunches asparagus, trimmed
2 shallots, minced
1 teaspoon Butter
1/2 cup Meyer Lemon Hollandaise (see recipe)
1 bunch chives, cut into batons


Prepare Meyer Lemon Hollandaise (see recipe below).

Blanch the asparagus in boiling salted water until crunchy-tender, about two minutes. Immediately drain and plunge cooked aspargus into an ice bath. Once cooled, remove asparagus to a plate lined with a paper towel to absorb moisture.

Then poach the eggs in simmering water with the vinegar and some salt (optional) until the white is cooked and the yolk is soft. Remove with a slotted spoon and gently drop into ice water. (This is the best way to do this for more than 4 people.) Keep the eggs in the water until ready to serve.

Warm the asparagus in the butter and shallots and place on 6 plates in the center.

Put the eggs gently back into the simmering vinegar water until warm, about 30 seconds to 1 minute.

Remove one egg at a time with a slotted spoon, and touch the spoon to a folded towel (to absorb any water) and place the egg on top of the rows of asparagus. Ladle over some Hollandaise and garnish with chive batons. Serve with grilled bread or Grilled Cheese and Sauerkraut Sandwiches.

Meyer Lemon Hollandaise


2 egg yolks
1 whole egg
1/4 cup butter, melted
2 tablespoons Meyer lemon juice
1 teaspoon Meyer lemon zest
1 cup fat free yogurt
6 drops Tabasco
1 pinch salt (optional)


Beat the egg yolks and egg in a bowl over a double boiler with 2 tablespoons of warm water until starting to thicken, then beat in the melted butter.

Whisk in the yogurt and cook until smooth and thick. Stir in the juice, zest, Tabasco and add salt to taste.

YIELD: 6 servings

SOURCE: Chef Jamie Smith