Poached Egg, Hollandaise Sauce, and Asparagus, on an English MuffinYes, I’ve been cooking agai

Poached Egg, Hollandaise Sauce, and Asparagus, on an English MuffinYes, I’ve been cooking again. This time though with tricky recipes, very hungry cooks, and a quick lunch rush!My Grandad is staying with us for a week, which gives us the perfect time to make him our guinea pig and to test out some new recipes.He’s a very discerning foodie and he knows what he likes, so it was a bit of a challenge to get him to try this. First of all, next time I’m trying foaming Hollandaise. Here’s why: it’s basically a normal Hollandaise, but egg whites are whisked and added to it. It does 3 great things: makes the portion bigger, stabilizes the sauce, and lightens it. Not as many worries for me, and it serves more people.Pretty pleased with my first attempt at poached eggs as the white was cooked, and the yolk runny. I toasted the muffins, and roasted the asparagus with olive oil and salt.Used the recipe for the sauce from the delightful Delia: http://www.deliaonline.com/recipes/cuisine/european/english/hollandaise-sauce.htmlOverall, it was an incredible lunch and my Grandad was suitably impressed. :P -- source link

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