by Carnivore&Vegetarian
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my 8 recipes »
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Carnivore&Vegetarian's Notes:
4 eggs (at room temp) Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
2 tablespoons butter, melted Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1/2 tablespoon lemon juice Ask a question about this ingredient
10-12 Asparagus Stems, bottom removed Ask a question about this ingredient
1/2 red onion, diced Ask a question about this ingredient
6 thin slices of french baguette Ask a question about this ingredient
1/8 teaspoon chili powder Ask a question about this ingredient
1/4 teaspoon smoked paprika Ask a question about this ingredient
1 tablespoon vinegar Ask a question about this ingredient
Preheat oven to 350.
Ask a question about this stepFor hollandaise sauce, add lemon juice and yolk to metal bowl and beat until doubles in size. Place bowl over double boiler or over a pot with boiling water. Ensure water does not touch bottom of bowl. Pour in melted butter and whisk until incorporated. Careful not to allow egg to cook. Remove from heat, add chili powder and smoked paprika and cover, mix and set aside.
Ask a question about this stepAdd about 4 inches water to a high rimmed skillet or small pot. Place French Baguette into oven on middle rack and let heat for about 10 minutes. Watch to prevent burning.
Ask a question about this stepIn medium pan, add onion and cook for about 7 minutes, remove from pan. Add remaining 1 tablespoon butter to pan and add asparagus, season with salt, pepper. Add 1 tablespoon water and cover and cook about 5-7 minutes.
Ask a question about this stepWhile asparagus is cooking, add vinegar to boiling water and then carefully add eggs. I used silicone eggs cups to make it a bit easier. Cover and cook for 3 minutes.
Ask a question about this stepTop bread with eggs, onions and asparagus. Spread onions around and top with sauce. If sauce it thick, add 1 teaspoon water.
Ask a question about this step
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
This looks absolutely delicious! Can't wait to try it -- looks like it may be my Saturday morning breakfast....