Ingredients

• 10 asparagus spears
• trimmed
• salt
• 1 tbsp white wine vinegar
• 2 eggs
• 4 slices of brioche
• toasted
• 1 egg yolk
• 1 lemon
• juice only
• 1 tbsp water
• 110g/4oz clarified butter
• warmed
• cayenne pepper and salt
• to season

Directions

• Steam the asparagus over plenty of boiling water for 3-5 minutes (depending on the thickness of the spears).
• Bring a pan of salted water to the boil and add the vinegar. Whisk to make a whirlpool. Once it's settled
• crack an egg in the middle. Simmer for 2-3 minutes
• remove and keep warm. Repeat with the other eggs.
• Make the hollandaise by putting the egg yolk
• lemon juice and water into a blender. Turn on the machine and then slowly pour the warmed butter through the lid. Season with cayenne pepper and salt.
• Pile 5-6 spears of asparagus on to each toasted brioche. Top with a poached egg. Spoon on the hollandaise sauce and serve.