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Servings: 4
Prep Time: n/a
Cook Time: n/a

1 Make the hollandaise sauce. Melt the butter in a pan over a gentle heat, then carefully pour the golden oil into a jug and discard the milky solids. Set the clarified butter aside to cool until lukewarm.

2 Put the egg yolks, crushed coriander and 1 tablespoon 
of cold water into a heatproof bowl and fit snugly over a pan 
of gently simmering water. Using 
a hand-held electric whisk, beat until very light and frothy.

3 Remove the bowl from the heat and continue whisking 
for a couple more minutes, then slowly trickle in the runny butter as you continue to whisk. Don’t add the butter too quickly or it 
will curdle. When all the butter 
is incorporated, season with salt, lemon juice and cayenne pepper. Set the bowl back over the pan of hot water (but off the heat) to keep warm and stir occasionally to stop a skin from forming. If the sauce does split, whisk in a trickle of cold water and it will re-emulsify.

4 Bring a large pan of 
salted water to the boil. 
Add the asparagus and cook for 3-4 minutes, until just tender. Drain well and keep warm.

5 Bring another saucepan of water to the boil and add the vinegar. Break the eggs into four ramekins or teacups. Swirl the water briskly to form a whirlpool and slide in an egg. It will curl round and set to a neat round shape. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Cook for 2-3 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.

6 To assemble, split the muffins and toast lightly on both sides. Butter the muffins and place the bottom halves on warmed plates. Arrange four asparagus spears on each muffin, sit a poached egg on top and finally coat with the warm hollandaise. Serve immediately.