Ingredients
splash of white wine vinegar
1 egg
4-6 asparagus spears, diced and blanched
½ avocado, stone removed
For the hollandaise
2 egg yolks
1-2 tsp white wine vinegar
110g/4oz unsalted butter, melted
Method
1. Bring a pan of water to the boil. Add the vinegar and then stir the water to create a swirl. Crack the egg into the pan and allow to poach for 2-2½ minutes. Remove using a slotted spoon and drain.
2. Spoon the asparagus into the avocado shell and top with the poached egg.
3. For the hollandaise, whisk the egg yolks and vinegar in a bowl over a pan of simmering water, until pale and thickened.
4. Drizzle in enough melted butter, whilse whisking, until thickened.
5. Drizzle the hollandaise sauce over the poached egg, to serve.
