AVIKO Potato pancakes with poached egg, asparagus and hollandaise sauce

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.