Last week I made an easy Sunday lunch using Debbie & Andrew’s sausages, this week I wanted to share my perfect weekend brunch dish.

Poached Egg, Asparagus & Lemon Hollandaise

Ingredients

70g butter
3 eggs
Tbsp lemon juice
Half tsp Dijon mustard
Salt & Pepper
Olive oil
Aspragus
Walnut or sourdough bread

1. Melt the butter in a pot.

2. Place two eggs, lemon juice and mustard in a bowl over gently simmering water. Whisk together, adding the melted butter very slowly.

3. When the hollandaise thickens, remove from the heat and season with salt and pepper.

4. Griddle asparagus spears in a little olive oil. Pop a slice of your bread in alongside.

5. Poach your egg.

Serve and enjoy.

Saturday brunch at home

A video posted by Edinburgh Food Website (@foodinburgh) on Nov 26, 2016 at 4:28am PST

Simplicity at its best. Enjoy on a Saturday or a Sunday with the papers for maximum happiness.