Asparagus with Poached Egg, Hollandaise Sauce & Crispy Bacon

Ingredients

• 200 g green asparagus
• 2 fresh eggs (for poaching)
• 100 g melted butter (for hollandaise)
• 2 egg yolks (for hollandaise)
• 8 g lemon juice (for hollandaise)
• 2 slices of high-quality smoked bacon
• 5 g chives, finely sliced
• Fine sea salt
• Freshly cracked white pepper

Instructions

1. Bake the bacon slices on a parchment-lined tray in a preheated oven at 180°C (355°F) until golden and crispy — about 12–15 minutes depending on thickness. Let them cool completely on a paper towel, then finely chop with a sharp knife into a uniform crumble.
2. In a small bowl over a barely simmering bain-marie, whisk the egg yolks with lemon juice and a pinch of salt until slightly thickened. Slowly stream in the melted butter while whisking continuously to create a silky, light emulsion. Adjust with a touch more salt if needed. Keep warm.
3. Bring a shallow pan of water to a gentle simmer. Crack each egg into a fine mesh sieve to remove excess whites, then transfer to a small bowl. Using a spoon, create a gentle vortex in the water and carefully slide the egg into the center of the whirlpool. Poach for 3 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and place on a towel to dry.
4. Trim the woody ends of the asparagus. Blanch the spears in salted boiling water for 2 minutes until just tender. Remove directly from the water and set aside.
5. Arrange the warm asparagus neatly on each plate. Place a poached egg delicately on top. Spoon over the hollandaise in a smooth motion to gently veil the egg and part of the asparagus. Finish with a bacon crumble and a generous sprinkle of chives.
6. Serve immediately and enjoy!

Tips and additional information

Why poach the egg in a vortex — and without vinegar?
The vortex helps the whites wrap tightly around the yolk, creating that flawless, café-style poached egg. And no vinegar needed — with a fresh egg and a good sieve, you'll get clean results without any sour notes.

Blanch or sauté the asparagus?
Blanching keeps the spears vibrantly green and tender with a clean, vegetal snap. But if you're after a bit more depth, a quick sauté in butter works beautifully too — it adds a silky coating and subtle nuttiness without overpowering.

Why bake the bacon instead of sautéing it in a pan?
Baking is more convenient and consistent — no need to babysit a pan or deal with splatter. The oven ensures even crisping and keeps your stovetop clean. Once cooled, the bacon chops easily into a fine crumble with no greasy bits.

How to keep hollandaise from splitting?
Make sure your butter isn’t too hot, and your yolk mixture is gently warmed before you start emulsifying. A steady hand and a continuous whisk are your best tools. If it starts to break, a splash of warm water and vigorous whisking can often bring it back.