Asparagus with Hollandaise sauce and a poached egg

  • Fullsteam Oven
  • Cooking cycle: P01S / S01 / Steaming
  • 10 min
  • Vege

Ingredients (serves 4)

  • Green or white asparagus 500 g

Hollandaise sauce

  • White wine 80 ml
  • Allspice 2 pcs.
  • Bay leaf 2 pcs.
  • Yolks 2 pcs.
  • Clarified butter 120 g
  • Salt and pepper to taste
  • Juice of ½ lemon 10 ml

Poached eggs

  • Eggs 8 pcs.
  • Spirit vinegar 10% 10 ml
  • Lemon juice 10 ml
  • Water 1 l


Hollandaise sauce

  • In a small saucepan, heat the wine and spices until the liquid volume is reduced by half.
  • Pour the reduced wine into a bowl, add one egg yolk at a time.
  • Melt clarified butter.
  • Place the bowl over a pot of simmering water so that the bottom does not touch the surface of water.
  • Using a whisk, beat the egg yolks until they turn into a fluffy froth.
  • With a gentle stream, pour in the warm, not hot, butter, whisking all the while.
  • Towards the end of whisking, add salt, pepper and lemon juice, stirring constantly.
  • Set the Hollandaise sauce aside in a warm place.


  • Peel asparagus and cut off the ends.
    Place them on a griddle, season with salt and pepper and roast in the oven on the Steaming / P01S cycle for approx. 8 min.

Poached eggs in the oven

  • Prepare cups lined with plastic bags greased with a little fat.
  • Crack the eggs into the cups and close the bags.
  • Place together with the asparagus in the oven on the Steaming / P01S cycle for approx. 8-10 minutes.
  • Serve the eggs with the Hollandaise sauce.

Chef's suggestion:

Serve the asparagus topped with warm Hollandaise sauce with a poached egg, sea salt and white pepper. An ideal side dish is toasted bread with herb butter

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FullSteam oven