Poached Egg Sandwich with Asparagus and Hollandaise

This open-face sandwich is just right for a special brunch or a light supper.

Poached Egg Sandwich with Asparagus and Hollandaise
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Poached eggs
  1. 1 tablespoon distilled white vinegar
  2. 2 teaspoons kosher salt
  3. 6 large eggs, room temperature
Asparagus and Hollandaise
  1. 6 egg yolks, room temperature
  2. 3 tablespoons fresh lemon juice
  3. 1 tablespoon sherry cooking wine
  4. 1 1/2 cups butter, melted and cooled
  5. 1/2 teaspoon kosher salt
  6. 1/2 teaspoon ground black pepper
  7. 1 bunch asparagus, trimmed and blanched
Sandwiches
  1. 6 biscuits, cut in half
  2. 8 ounces Virginia ham, thinly sliced
  3. Garnish: fresh dill, halved cherry tomatoes
For poached eggs
  1. In a medium pan, add enough water to fill two-thirds full; bring to a boil over medium-high heat. Reduce heat to low to maintain a gentle simmer. Add vinegar and salt.
  2. Break each egg into a small bowl; pour gently into pan. Cook for 3 minutes or to desired degree of doneness. Using a slotted spoon, carefully remove eggs from pan, and drain.
  3. Eggs may be made a day in advance and kept covered in refrigerator. Bring to room temperature before serving.
For asparagus and hollandaise
  1. In the top of a double boiler set over a pan of simmering water, whisk together yolks, juice, and wine. Whisking constantly, gradually add melted butter, a little at a time (about 1/4 cup), until smooth. Season with salt and pepper, whisking to combine.
  2. Continue to cook until mixture is thickened and registers 160° on an instant-read thermometer. Serve with blanched asparagus. Use immediately.
To assemble
  1. Divide ham among biscuits. Top with poached eggs. Serve with asparagus and hollandaise. Garnish with fresh dill and halved cherry tomatoes, if desired.
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