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VEGETARIAN

As I crack open all the eggs that this recipe requires, I sometimes wonder if an egg farmer invented this dish. If so, good for him. Asparagus isn’t compulsory of course, and pretty much any green veg will sit very happily between a softly poached egg and a muffin.

SERVES 2

12 asparagus spears

65g (21/2oz) butter

4 large eggs and 3 large egg yolks

2 tbsp fresh lemon juice

1/4 tsp salt

1 tbsp white vinegar

2 English muffins

Trim the woody ends of the asparagus or snap them off by just bending the stem end between your thumbs and forefingers until it snaps. Now you can simply steam or boil them until just tender, about 5 minutes.

To make the hollandaise, melt the butter in a pan until it’s hot and starts to foam. While the butter is melting, put the egg yolks into a blender with the lemon and salt and give them a blitz. Now, with the motor running, slowly pour the hot melted butter through the hole in the top of the blender and keep it running until the sauce thickens (about 30 seconds).

Next, break each of the eggs into individual teacups. Bring 7.5cm (3in) of water to a light simmer in a deep-sided frying pan, then add the vinegar. Next, gently submerge the side of each teacup into the water and gently slide the eggs into the pan to poach for about 2¹/₂ minutes (for soft eggs which will be delicious and runny inside), then remove with a slotted spoon when cooked.

While the eggs are poaching, split and toast the muffins. Top each half with three asparagus spears, place the eggs on top with a slotted spoon and spoon over your warm hollandaise.