Source: Family Circle


Recipe Summary

25 mins
12 mins
10 mins
1 min
48 mins


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400 degrees. Roll out thawed puff
    pastry to 11 x 91/2 inches. Using a 3-inch
    round cutter, remove 8 rounds. Separate 1
    egg; beat white and reserve yolk. Transfer
    rounds to a parchment-lined baking sheet
    and brush with egg white. Bake at 400 degrees for
    12 minutes or until puffed and golden.

  • Fill a large, straight-sided skillet
    three-fourths full with water. Bring to a
    boil. Add asparagus and cook 1 to 2
    minutes, until crisp-tender. Remove
    with a slotted spoon and toss in 1 tsp of
    the lemon juice. Season with 1/8 tsp of
    the salt and set aside.

  • In the same skillet, reduce heat until
    water is barely simmering. Crack 4 eggs
    into separate cups. Pour into water one
    by one. Poach eggs 3 to 4 minutes or until
    whites are set. Remove with a slotted
    spoon to a paper-towel-lined plate.
    Repeat with 4 more eggs.

  • Meanwhile, place 2 egg yolks (including
    the 1 reserved), remaining 2 tsp lemon
    juice, 1/8 tsp of the salt and the cayenne in
    a blender; process until combined. Melt
    butter in a bowl in microwave for 1 minute,
    covering to avoid splatter. Slowly stream
    melted butter into blender while running;
    hollandaise should thicken immediately.

  • To serve, place 2 puff pastry rounds
    on a plate. Place 2 asparagus spears and
    1 poached egg on each round. Season eggs
    with remaining 1/8 tsp salt and pour a bit
    of hollandaise over each egg. Garnish
    with chopped parsley and freshly cracked
    pepper, if desired.

Nutrition Facts

452 calories; fat 35g; cholesterol 531mg; saturated fat 15g; carbohydrates 16g; insoluble fiber 2g; protein 19g; sodium 556mg.