2 egg yolks
1-2 caps of white wine vinegar
50g butter, cut into cubes
knob of butter
smokey streaked bacon lardons
white truffle oil
In a dry frying pan cook the bacon lardons until crispy.
For the hollandaise, place the egg yolks and vinegar in a glass bowl over a bain-marie and whisk constantly. When the yolk has lightened slightly in colour start adding the butter, cube by cube until all combined.
Season to taste.
Put 2 saucepans of boiling water on high heat, one salted and one with 2 capfuls of vinegar. When the salt one boils rapidly add the asparagus and cook for 4 minutes or until al dente.
In the other saucepan, when boiling, separately lower the eggs in with a ramekin. Turn down the heat to medium. Using a slotted spoon lightly scoop the egg making sure it doesn’t stick to the bottom of the pan. Cook for 3 minutes or until the white has set but still soft to touch although not wobbly.
When your asparagus are cooked remove from the water and put a knob of butter and seasoning in the pan and give it a spin.
To serve put the asparagus lying in one direction, your poached egg on top with a generous spoonful of hollandaise, a drizzle of truffle oil and sprinkle with the crispy lardons of smokey bacon.
NB: for a larger number of poached eggs use a high sided frying pan and add the eggs in a circle, remembering which one you added first and to which direction you went – remove in this order.