Breakfast - the most important meal of the day

One of the best things about weekends are the breakfasts. I lie in bed for ages concocting the most important meal of my day.  Eggs, smoked salmon, breakfast burritos, French toast, sausage baps - the list goes on and on.

So this morning, with a house full of ingredients, I went all out!  Asparagus with a poached egg covered in rich creamy Hollandaise.  As if that wasn't enough, I served it with a side of baguette with avocado (lightly mashed with finely chopped onion , salt and pepper).  One thing to mention with this recipe is timings - it is very difficult to get everything done at once.  So if you don't have any helpers, turn on the oven to keep everything warm.

Asparagus with poached egg and Hollandaise

Serves 4

- About 500g asparagus spears

- 2 egg yolks
- 2 teaspoons lemon juice
- 100g butter (unsalted, if possible)
- 1 tablespoon water
- 4 eggs
- salt & pepper to taste

1. Steam the asparagus until tender - 3-4 minutes.  Set aside somewhere warm
2. Melt the butter and allow to cool
3. Fill a pan with an inch of water and bring to the boil. Simmer gently. Put a small mixing bowl on top of the pan. The bowl should be big enough to reach the edges but without the base touching the boiling water.
4. Place the egg yolks, water and half the lemon juice into the bowl. Whisk until the egg yolks start to thicken
5. Add the butter, a little at a time, whisking continuously
6. Add salt, pepper and the rest of lemon juice to taste
7. In the meantime, bring a small pan with at least 3 inches of water to the boil.  Stir the water to create a swirl. Crack the egg into the pan and allow to poach for 2-2½ minutes. Remove using a slotted spoon and drain
8. Assemble the asparagus on the plate, put the poached egg on top and pour the Hollandase over the top.