Classic Asparagus, Poached Eggs and Hollandaise

Asparagus and hollandaise
L Alfonse / Getty Images
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
669 Calories
66g Fat
6g Carbs
16g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 669
% Daily Value*
Total Fat 66g 85%
Saturated Fat 33g 166%
Cholesterol 504mg 168%
Sodium 229mg 10%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 9%
Protein 16g
Calcium 100mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Boasting a bed of bright green, roasted asparagus drizzled with luxurious hollandaise sauce and a single poached egg, just begs to be served at a special brunch, breakfast or anytime you want it is so delicious. 

Though there are several parts to this recipe, do not be put off, it is easy and follows a logical sequence which results in your finished dish.

If you're not already confident in poaching eggs, practice will make perfect. Once you get the hang of gently sliding a freshly cracked egg into barely simmering water, it's as easy as can be - just like riding a bike. This dish makes a beautiful, colorful presentation and is oh-so-rich. 


  • Hollandaise Sauce Ingredients:
  • 3 egg yolks (from large eggs)
  • 1/2 pound unsalted butter (melted)
  • 1 1/2 teaspoons fresh lemon juice
  • Salt (to taste)
  • Roasted Asparagus Ingredients:
  • 1 pound fresh asparagus (cleaned and trimmed)
  • 3 tablespoons light olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Poached Egg Ingredients:
  • 4 large eggs

Steps to Make It

Note: while there are multiple steps to this recipe, this poached egg dish is broken down into workable categories to help you better plan for preparation and cooking.


How to Make Classic Hollandaise Sauce

  1. Gather the ingredients.

  2. In a small saucepan set over low heat, whisk 2 egg yolks into 2 tablespoons of the melted butter.

  3. Continue whisking the butter into the egg mixture, 2 teaspoons at a time, until all the butter is thoroughly incorporated into the sauce. Do not rush this process, the longer and more careful you are the better the resulting sauce. The sauce is ready when it is thick, smooth, and glossy.

  4. Whisk the lemon juice and salt into the hollandaise sauce, and then continue stirring it for 1 minute.

  5. Remove the sauce from the heat, place a cover over it, and then serve it over the roasted asparagus and poached eggs once it is done cooking.

How to Make Roasted Asparagus

  1. Gather the ingredients.

  2. Preheat an oven to 425F.

  3. Line a large baking sheet with foil and arrange the asparagus in a single layer on the tray.

  4. Drizzle the olive oil over the asparagus, toss it gently, and then roast it in the preheated oven for 15 to 20 minutes, until it turns tender and lightly browned.

  5. Transfer the asparagus to a platter and cover with foil to keep warm while you poach the eggs.

How to Poach Eggs

  1. Gather the ingredients.

  2. Fill a large pan with water and bring it to a full, rolling boil. Reduce the heat until the water is just simmering, very slowly.

  3. Crack 1 egg into a small, heatproof ramekin (custard cup). Hold the ramekin just above the surface of the water and tip it so the egg gently slides into the simmering water. Repeat this process with the remaining 3 eggs.

  4. Cook the eggs for approximately 3 minutes until the whites are fully set, but the yolks are still soft.

  5. Very carefully drain the eggs with a slotted spoon and set them atop a double layer of paper towels to drain for 30 seconds.

  6. Divide the asparagus between 4 plates. Sprinkle the roasted asparagus with the salt and pepper, pour a bit of fresh, hot hollandaise sauce over each serving, and then place a single poached egg over each serving. Serve the asparagus with poached eggs and hollandaise immediately.