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Hi, I'm Joey Altman with Pottery Barn, here to share with you one of my favorite egg dishes,
grilled asparagus, slow-poached eggs, and a bacon hollandaise.
It's decadent, it's delicious, it's perfect for your Easter Brunch.
Now the first thing I want to do is prepare my my asparagus, and let me show you how easy it is.
What you do when you get your asparagus home, snap off the end,
that tells you where it's tough and where it starts to be tender.
And then, I like to peel just the bottom inch or so, it actually makes it look really pretty,
as well as gets rid of some of the more fibrous parts of the asparagus skin at the bottom.
Alright, that's perfect. Now let me just show you what I did here. I have the asparagus after I peeled it,
a little olive oil, salt and pepper, and then put it in a hot grill pan,
and just cook it for a couple of minutes and roll it around a little bit,
you still want it nice and bright green, you want it to have quite a firm texture,
but just sort of take that rawness off.
Nothing is more delicious on poached eggs than a really good hollandaise sauce,
it's easy to do, let me show you how to do it.
So I have a double broiler here, some simmering water, turn that down a little bit, just need it simmering,
and in this metal bowl, I'm going to first add some lemon juice.
The reason I do that is that I don't want my egg yolks to hit that hot pan.
and I have a little bit of water, a tablespoon of water with my three egg yolks.
So I whisk my egg yolks in a Z formation. Once my egg yolks get nice and thick,
I'm ready to start adding my butter.
You can tell when the eggs are getting cooked when the sauce starts to get nice and thick.
And now for the ingredient that makes everything taste better,
a few drops of bacon fat, my rendered bacon bits,
and then a little bit of that smoked paprika, that pimenton, and then finally, a nice pinch of salt.
I stir that together. Alright, that looks perfect, take it off the heat,
set it on my kitchen towel, in a warm area, now I'm ready to poach my eggs.
For poaching the eggs, you want to have a pot of salted water with a few drops of vinegar,
that helps the egg whites set, about 180 degrees.
And in goes the egg. Repeat that a few more times,
I like to slow cook them, that will give me a creamier, evenly cooked consistency.
Now I'm ready to plate on this beautiful, three-bunny, Pottery Barn platter.
This is adorable, so I'm going to make a bed of the asparagus,
there are my beautiful eggs,
now I like to put the hollandaise sauce right over the egg.
And then I like to garnish with some crispy bacon pieces,
we're going to finish with a little dusting of the pimenton,
and now you are ready to blow your guests away with grilled asparagus, poached eggs, and bacon hollandaise.
Happy Easter.