Asparagus with Poached Eggs and Hollandaise Sauce

Asparagus with Poached Eggs and Hollandaise Sauce

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Asparagus with Poached Eggs and Hollandaise Sauce

In this variation on Eggs Benedict, we embellish the classic hollandaise sauce with fines herbes, a French blend that includes chives, tarragon, parsley and chervil. The recipe calls for asparagus instead of the traditional Canadian bacon, and baguette slices replace the English muffins.

This recipe courtesy of Williams-Sonoma.


  • 2 egg yolks
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons water
  • Salt and freshly ground white pepper, to taste
  • Pinch of cayenne pepper
  • 16 tablespoons (2 sticks) unsalted butter, melted
  • 2 tablespoons chopped fines herbes (fresh chives, tarragon, parsley and chervil)
  • 8 halved baguette slices, each 3 inches long, cut diagonally and toasted
  • 8 poached eggs (see related Williams Sonoma recipe)
  • 1 1/2 pounds asparagus, tough ends trimmed, stems peeled, spears steamed


  • 1 Assemble a double boiler according to the manufacturer's instructions and heat. In a bowl, whisk together the egg yolks, lemon juice and water. Transfer to the double boiler and whisk constantly until the mixture begins to thicken, then whisk about 1 minute more. Remove from the heat when the mixture thickens. Season with salt, white pepper and cayenne.
  • 2 Using a handheld whisk, whisk the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Whisk in the fines herbes. Taste and adjust the seasonings with salt and white pepper. Keep the hollandaise sauce warm until ready to serve.
  • 3 Place 2 baguette toasts on each of 4 plates. Top each toast with 1 poached egg and place the asparagus alongside. Spoon the hollandaise sauce on top. Serve immediately. Serves 4.


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