Pastry Asparagus with Poached Eggs and Hollandaise
| Servings | people |
Ingredients
- 1 bunch asparagus stems cut in half
- 1 can Pillsbury croissant rolls
- 2 tablespoons unsalted butter melted
- 3-4 whole eggs
- 3 tablespoons goat cheese crumbled
- salt and fresh cracked pepper to taste
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
Hollandaise Sauce
- 2 egg yolks
- 1/4 cup unsalted butter melted
- 1/2 tablespoon lemon juice
- pinch salt
- pinch cayenne
Ingredients
Hollandaise Sauce
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