Farmer's Market Recipe
seasonal vegetables, poached eggs & housemade hollandaise.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Vegetables
Chop the asparagus, zucchini, and red bell pepper into bite-sized pieces. Halve the cherry tomatoes.
- 2
Sauté the Vegetables
In a large skillet, heat a tablespoon of butter over medium heat. Add the chopped vegetables and sauté for about 5-7 minutes until they are tender. Season with salt and black pepper to taste.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide it into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
- 4
Make the Hollandaise
In a heatproof bowl, whisk together egg yolks and lemon juice until thick. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce is smooth and thick. Season with salt and pepper.
- 5
Assemble the Dish
On a plate, place a generous serving of sautéed vegetables. Top with poached eggs and drizzle with hollandaise sauce. Garnish with fresh parsley.
