Soft‑boiled Easter egg with green asparagus and hollandaise sauce

Ingredients

• 4 fresh eggs (for boiling)
• 3 egg yolks (for the hollandaise sauce)
• 125 g butter
• 1 tbsp lemon juice
• Pinch of cayenne pepper
• Salt and pepper to taste
• 500 g green asparagus
• 2 tbsp olive oil
• Fresh chives or paprika powder for garnish

Instructions

1. 1

   Bring a small pan of water to a boil for the eggs. Take the eggs out of the fridge and let them sit at room temperature for 5 minutes to prevent cracking.Make the hollandaise: melt 125 g butter in a saucepan over low heat and skim off any foam. Whisk 3 egg yolks with 2 tablespoons cold water au bain‑marie in a heatproof bowl until the mixture is pale yellow and airy.Add the melted butter drop by drop to the yolks while continuing to whisk. Season with lemon juice, salt and a pinch of cayenne pepper. Keep the sauce warm over low heat while you continue cooking.Snap off the woody ends of the green asparagus. Heat a grill pan or frying pan over medium-high heat, drizzle the asparagus with olive oil and grill them 4 to 5 minutes until tender but still crisp. Season with salt and pepper.Cook the eggs: carefully lower them into the boiling water and cook exactly 6 minutes for a creamy, soft yolk. Then immediately transfer them to cold water to stop the cooking.Place the egg cups on a nice plate. Lay the grilled asparagus next to them and spoon the hollandaise over the asparagus. Put the cooked egg in the egg cup, cut off the top and serve immediately.Optionally garnish with some fresh chives or a pinch of paprika powder for a lovely pop of colour on the table. Happy Easter!