Grilled Asparagus with Poached Eggs and Hollandaise

Start by trimming any woody ends from the asparagus and set aside. I also like to peel the bottom 3 inches or so from the stem, but you don’t have to.

To make brown butter, melt the butter in a small saucepan over a medium heat. It will bubble for a few minutes, then once the bubbles have died down, you’ll see the milk solids sinking to the bottom of the pan and turning brown as they caramelise.

As soon as the mix starts to turn a light brown colour, turn the heat right down, and remove from the heat just before it reaches a hazelnut brown colour.

Grab a heatproof bowl that will fit over a small pan. Add the egg yolks, white wine vinegar and a pinch of salt and whisk to combine.

Fill the pan with water and bring to a simmer, then place the bowl on top (make sure it’s not touching the water). Whisk the mixture and as it warms it will thicken, this will take 3 or 4 mins.

Now slowly pour in the melted butter, whisking to emulsify and remove from the heat. Taste and add salt and more vinegar if needed. Set aside somewhere warm.

Put the bread into the toaster, meanwhile, cook the asparagus.

Bring a large pan of salted water to a boil. Add the asparagus and cook for 2 or 3 mins until tender. Remove and set aside.

Spread the toast with butter and top with the asparagus.

To poach the eggs, turn the heat right down on the water, stir well to create a whirlpool and crack in the eggs.

Allow to cook for about 3 mins until the white are set. Remove with a slotted spoon and place on top of the asparagus.

If you need to, warm up the hollandaise again by placing the bowl back over the pan of hot water and whisking. Pour the hollandaise over the asparagus and eat straight away.