Monica Galetti’s asparagus, poached egg and sriracha hollandaise
- April 2022
- Serves 4
- Hands-on time 40 min
Monica Galetti changes up the classic brunch pairing of asparagus and hollandaise, adding a kick of sriracha in the hollandaise sauce.
Monica Galetti was the first-ever female senior sous chef at Michel Roux Jr’s restaurant Le Gavroche. She later rose to fame as a judge on MasterChef: The Professionals. Monica is a judge on the Platinum Pudding competition for The Queen’s Jubilee, and with her husband David runs the acclaimed Mere restaurant in London.
- 61.4g (35.3g saturated)
- 2.3g (2.1g sugars)
- 20 asparagus spears, woody ends trimmed
- Iced salted water
- 1 tbsp white wine vinegar
- 8 medium free-range eggs
- Olive oil for drizzling
- Chilli flakes to serve (optional)
- Toasted brioche to serve (optional)
For the sriracha hollandaise
- 100ml white wine vinegar
- 1 tarragon sprig
- 1 tbsp white peppercorns, crushed
- 250g unsalted butter
- 1 tbsp sriracha sauce
- 3 medium free-range egg yolks
- ½ lemon
- For the hollandaise, put the vinegar, tarragon, crushed peppercorns and 50ml water in a saucepan over a medium heat, then slowly reduce to about 1 tbsp. Strain, then set aside to cool (discard the solids).
- Meanwhile, melt the butter in a saucepan over a low-medium heat, swirling until the yellow liquid has separated from the white dairy solids. Leave to cool slightly, then pour the yellow clarified butter into a jug, discarding the white solids.
- Pour the cooled vinegar mixture into a heatproof bowl, then whisk in the sriracha and egg yolks. Put the bowl over a pan of gently simmering water (don’t let the bowl touch the water) and cook, whisking constantly, for 5-8 minutes until pale and thickened. Remove from the heat, then slowly whisk in the warm clarified butter. Season with a squeeze of lemon juice and a little salt. Thin the consistency with 1-2tbsp hot water as needed, then keep warm over the pan of water off the heat, stirring occasionally, while you poach the eggs and prepare the asparagus.
- For the asparagus, bring a pan of salted water to the boil. Add the asparagus spears and cook for 2-3 minutes. Drain and refresh in the iced salted water. Drain, then set aside.
- Put 1.5 litres water in a deep saucepan with the 1 tbsp vinegar and bring to a simmer. Crack 1-2 eggs into separate cups. Swirl the simmering water to create a vortex – this helps form the egg into a nice round shape. Drop 1 or 2 eggs into the vortex and cook for 2-3 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon. Repeat to cook the remaining eggs (see Make Ahead).
- Put the asparagus on a baking tray. Drizzle with a little olive oil and season with salt and pepper. Place under the grill for 1 minute to warm through. Divide the asparagus among 4 plates, then top each plate with 2 poached eggs, a generous spoonful of the sriracha hollandaise and, if you like, a pinch of chilli flakes. I like to have toasted brioche on the side to mop up the sauce and runny egg yolks.
Poach the eggs up to 2 days ahead of time. Quickly chill in iced water, then store in a sealed container in the fridge. Warm through in a pan of barely simmering water for about 1 minute before serving.
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