Posted by: Joan Spiller | November 28, 2010

Asparagus & Poached Eggs


Today’s brunch / lunch – fresh asparagus (picked at the market by yours truly around 7am) griddled in a little butter, til the crunch has just softened.. Free range eggs. Poached lovingly to a perfect texture .. NO squishy bits, but a little runny in the yolk.. Creamy, lemony, pepper hollandaise sauce on the top.. Served on a warm plate. Eaten with relish. Well, enjoyment anyway 😉

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Responses

  1. Got to try this… haven’t heard from you for awhile. Stop by.

    Like

  2. I would love the asparagus & Hollandaise sauce, but you keep the eggs!
    I used to ask my youngest son how he wanted his eggs cooked. He would say
    “whites done and the yellows cool” – ever try to accomplish that? Joyce

    Like


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