Asparagus, cured ham, poached duck egg and hollandaise

Asparagus, cured ham, poached duck egg and hollandaise

By
From
Home Comforts
Serves
4
Photographer
Yuki Sigura

I love duck’s eggs. They are larger than hen’s eggs, so need a few more minutes to cook. Hollandaise is a simple sauce that can go wrong very easily, but it needn’t with just a few rules: melt the butter, cool it, then add it to the eggs slowly.

Ingredients

Quantity Ingredient

For the asparagus, ham and eggs

Quantity Ingredient
sea salt
freshly ground black pepper
2 tablespoons white wine vinegar
4 duck’s eggs
16 asparagus stalks, stems peeled and trimmed
a little olive oil
8 slices air-cured ham, ideally British, or serrano or parma

For the hollandaise

Quantity Ingredient
125g unsalted butter
50ml white wine vinegar
1 shallot, finely chopped
1/2 teaspoon black peppercorns
2 large free-range (hen's) egg yolks

Method

  1. First, poach the eggs. Bring a wide pan of salted water to the boil and add the vinegar. Crack one egg into a small bowl. Whisk the water to create a whirlpool then carefully drop the egg into the vortex. Simmer for three to four minutes, then carefully lift the egg out and place into a bowl of iced water. Repeat with the remaining eggs. Set aside the pan and its water.
  2. For the hollandaise, place the butter in a hot saucepan, then turn the heat off and set aside. Place the vinegar, shallot and peppercorns into a separate small pan and heat until just boiling, then simmer until reduced by half.
  3. Place the egg yolks into a food processor with a pinch of salt and turn on. With the motor running, slowly add the melted butter – drip by drip at first – until it is all incorporated. Pour into a bowl, strain in the reduced vinegar (discarding the shallot and peppercorns), season to taste, then cover and keep warm in a bowl set over a pan of hot water.
  4. Working quickly, return the wide pan of salted water to the boil, add the asparagus and simmer for three to four minutes, depending on the thickness of the asparagus, until tender when pierced with a knife. Lift out of the water and drain on kitchen paper.
  5. Return the eggs and heat for 20–30 seconds, then drain on kitchen paper.
  6. Divide the asparagus between four plates, top each with an egg and slivers of the ham, then spoon over some warm hollandaise. Sprinkle everything with salt and pepper and serve.
Tags:
James Martin
Saturday Kitchen
comfort food
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