AVIKO Potato pancakes with poached egg, asparagus and hollandaise sauce
2-4
20-30
Main required ingredient
AVIKO Potato pancakes
4 eggs
1-2 bunches of green asparagus
1 bunch of chives
1 teaspoon of salt
1 teaspoon of sugar
4 yolks
1-2 teaspoons of lemon juice
100 g of butter
salt to taste
1-2 tablespoons of white wine vinegar
sieve with small holes
slotted spoon
We start by preparing AVIKO Potato pancakes according to the instructions on the package.
The hollandaise sauce: melt the butter and beat the egg yolks with salt and lemon juice in a water bath. Slowly add the butter, beating constantly. Set the sauce aside.
Boil water with salt and sugar, cut away the woody ends of the asparagus and cook for 8-10 minutes.
Pour water into the pot to about 6-8 centimeters. When the water boils, add the vinegar, 1 teaspoon of salt and reduce the heat. Put the egg in a strainer and then into the hot water. Cook for 2-3 minutes in very hot - but not boiling - water. Season with salt to taste.
Put potato pancakes on a plate, then asparagus and a poached egg. Drizzle generously with hollandaise sauce and sprinkle with chopped chives.
Good advice: it is worth to "spin" the spoon in the water before putting the egg in hot water.
