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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- 1 tablespoon distilled white vinegar
- 2 teaspoons kosher salt
- 6 large eggs, room temperature
Asparagus and Hollandaise
- 6 egg yolks, room temperature
- 3 tablespoons fresh lemon juice
- 1 tablespoon sherry cooking wine
- 1 1/2 cups butter, melted and cooled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 bunch asparagus, trimmed and blanched
- 6 biscuits, cut in half
- 8 ounces Virginia ham, thinly sliced
- Garnish: fresh dill, halved cherry tomatoes
For poached eggs
- 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.
- 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.
- Eggs may be made a day in advance and kept covered in refrigerator. Bring to room temperature before serving.
For asparagus and hollandaise
- 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.
- Continue to cook until mixture is thickened and registers 160° on an instant-read thermometer. Serve with blanched asparagus. Use immediately.
- 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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