PREP: 20 Mins | SERVES: 1
- 1 bunch Asparagus
- 50ml Birch & Waite Hollandaise Sauce
- 1/2 bunch Broccolini
- 2 Free Range Eggs
- 1tbsp Panko Bread Crumbs
- Chives (finely cut)
- 20ml White Vinegar
Prep the asparagus by bending asparagus spears near the end to naturally break off the tough end. For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower 2-3 inches of the asparagus spears.
Repeat the process for broccolini.
Prepare a large, shallow pan (with a lid) with 1/2 inch of water and a steamer rack. Bring the water in your steaming pan to the boil and place the vegetables on the steaming rack. Cover and steam for 3-5 minutes (depending on the thickness of the spears) until tender, but still a little crisp.
Toast the panko crumbs in a dry pan until light brown.
Add 1l water to a small pot and bring to a bare simmer with 20ml white vinegar. Swirl water and crack the eggs into the middle of water. Simmer gently for 3 minutes before draining on paper.
To serve, plate the asparagus and broccolini. Place poached eggs on top and drizzle with the Birch & Waite Hollandaise Sauce. Finish by sprinkling with the toasted panko crumbs and finely cut chives.