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Potato Scones with Poached Eggs, Asparagus and Hollandaise Sauce
For the scones:
25g Salted Butter
50g Flour – plain or bread flour, we made ours with gluten free bread flour!
¼ tsp Baking Powder
For the Hollandaise:
2 Egg Yolks (Use the whites for homemade meringues or macarons!)
2 tsp Lemon Juice
6 Asparagus Stalks
2 Eggs, as fresh as possible
Salt & Pepper, to taste
1 tbsp White Wine Vinegar
Peel, chop & boil the potatoes until tender then mash with butter. Combine flour & baking powder in a large bowl, then add your mash. Mix gently to form a dough.
Pan-fry asparagus with a little butter and cold water on medium heat for 10 – 12 minutes, turning when needed.
Shape your potato dough into 2 balls then squash flat to about 2cm thick. Prick with a fork then cut into quarters.
Remove asparagus from pan and fry your quarters for 4-5 minutes on each side until golden brown.
For the hollandaise, get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Quarter-fill the pan with boiling water and bring to a low simmer. Melt your butter in another pan on the hob. Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble. Whisk the yolks then whisk in the lemon juice. Keep whisking and slowly drizzle in the melted butter, whisking all the time until all the butter has been incorporated and you have a smooth, thick sauce.
Lastly, poach your eggs! Use your favourite method. We filled a wide saucepan with boiling water and bought to a simmer. Season with a pinch of salt and add the vinegar. Crack 1 egg into a cup, lower slowly into the water and pour it out in one smooth movement. Repeat with your other egg. A runny yolk will take 2 mins to cook. Scoop out carefully with a slotted spoon.
Serve your delicious components all together and drizzle the hollandaise on top. Try with a slice or 2 of smoked salmon for even more indulgence!