Poached eggs with hollandaise and asparagus
Ingredients
- 2 egg yolks
- 120g/4¼oz unsalted butter, diced
- 2 tsp fresh lemon juice
- a few ice cubes (optional)
- 150g/5½oz asparagus spears, woody ends snapped off
- 2 free-range eggs
- 2 slices sourdough bread
- salted butter
- sea salt and black pepper
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