Two weekends in a row I have made myself my favourite lunch. Fresh asparagus from the garden (literally picked 3 mins before going in the pot), a poached egg or two that were laid that morning by the chooks and lovely hollandaise sauce made on my stove using my Cordon Bleu Recipe from the days of training at the academy in London.Wednesday, November 9, 2011
Asparagus and eggs with hollandaise sauce
Two weekends in a row I have made myself my favourite lunch. Fresh asparagus from the garden (literally picked 3 mins before going in the pot), a poached egg or two that were laid that morning by the chooks and lovely hollandaise sauce made on my stove using my Cordon Bleu Recipe from the days of training at the academy in London.
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