Grilled asparagus, wrapped in Lisduff streaky rashers, poached eggs and hollandaise sauce.

Serves 2
8 asparagus
4 Lisduff streaky rashers
6 free range hens eggs
100g butter(melted)
10ml white wine vinegar
1 lemon

Put 2 pots of water on before starting, 1 salted and 1 with a dash of vinegar(helps the eggs poach). Clean asparagus by taking the nibs off the outer stalk. Blanch for 1 minute in boiling salted water. Plunge into iced water to cool. For the hollandaise, use the same water pan turned down to simmer as your ban marie for cooking your eggs. Place 2 egg yolks and a squeeze of lemon juice in a thick bottomed bowl, place on top of simmering pot and begin to cook out the eggs slowly, constantly whisking. It is vital to not overcook or scramble the eggs at this point so be wary of the temperature at all times. Pull the bowl off at any time if you feel your eggs are cooking too fast. The eggs should now have thickened and become a paler orange colour. Off the heat slowly add the melted butter, whisking at all times. If you see the sauce begin to split add a drop of cold water to prevent this. When all butter is whisked in you should have a smooth sauce, finish with a dash of white wine vinegar and some seasoning. Wrap your asparagus in the streaky bacon and grill, making sure to turn asparagus so the bacon cooks evenly on all sides. Poach your eggs to your desired cooking. When all components are ready, lay your asparagus in a warmed bowl, placing your eggs on top, and spoon on your hollandaise, be generous!




Posted in Bacon Rasher Recipes, Recipes.