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Home Zachtgekookte paasei met groene asperges en hollandaisesaus

Easter Spring Brunch Festive Dutch

Easter is all about sitting down together and enjoying beautiful food. This recipe puts the egg literally in the spotlight: soft‑boiled, creamy inside and served in an elegant egg cup. Combine it with crisp green asparagus and a rich hollandaise sauce for a dish that truly belongs at Easter. Simple, tasty and a moment to savour.

x_ckl_recipe_markerSoft‑boiled Easter egg with green asparagus and hollandaise sauce Celebrate Easter the right way: with a soft‑boiled egg as the centrepiece of the table. Pair it with green asparagus and a velvety hollandaise sauce for a dish that impresses without fuss. How do you make soft-boiled Easter eggs with green asparagus and hollandaise sauce? Brunch Dutch 4 people 10 min 25 min

Bring a small pan of water to a boil for the eggs. Take the eggs out of the fridge and let them sit at room temperature for 5 minutes to prevent cracking.
Make the hollandaise: melt 125 g butter in a saucepan over low heat and skim off any foam. Whisk 3 egg yolks with 2 tablespoons cold water au bain‑marie in a heatproof bowl until the mixture is pale yellow and airy.
Add the melted butter drop by drop to the yolks while continuing to whisk. Season with lemon juice, salt and a pinch of cayenne pepper. Keep the sauce warm over low heat while you continue cooking.
Snap off the woody ends of the green asparagus. Heat a grill pan or frying pan over medium-high heat, drizzle the asparagus with olive oil and grill them 4 to 5 minutes until tender but still crisp. Season with salt and pepper.
Cook the eggs: carefully lower them into the boiling water and cook exactly 6 minutes for a creamy, soft yolk. Then immediately transfer them to cold water to stop the cooking.
Place the egg cups on a nice plate. Lay the grilled asparagus next to them and spoon the hollandaise over the asparagus. Put the cooked egg in the egg cup, cut off the top and serve immediately.
Optionally garnish with some fresh chives or a pinch of paprika powder for a lovely pop of colour on the table. Happy Easter!

Easter Spring Brunch Festive Dutch 4 fresh eggs (for boiling) 3 egg yolks (for the hollandaise sauce) 125 g butter 1 tbsp lemon juice Pinch of cayenne pepper Salt and pepper to taste 500 g green asparagus 2 tbsp olive oil Fresh chives or paprika powder for garnish Small saucepan Saucepan Heatproof mixing bowl Whisk Grill pan or frying pan Egg cups Spoon Easter easter Egg slicer egg-slicer Cooking Pot cooking-pot Whisks whisk BonBistro Egg cup Yong Squito - White - 4 pieces BonBistro ["Eierdop"] Paas Spritz with orange and rosemary foodies-paas-spritz-met-sinaasappel-en-rozemarijn Easter cake with lemon curd and fresh berries foodies-paastaart-met-lemoncurd-en-verse-bessen Paasdrink met limonade en vers fruit foodies-paasdrink-met-limonade-en-vers-fruit Easter brunch with eggs, salmon and fresh herbs foodies-paasbrunch-met-eitjes-zalm-en-verse-kruiden

Recipe

Soft‑boiled Easter egg with green asparagus and hollandaise sauce

Celebrate Easter the right way: with a soft‑boiled egg as the centrepiece of the table. Pair it with green asparagus and a velvety hollandaise sauce for a dish that impresses without fuss.

Course	Brunch
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Small saucepan
Saucepan
Heatproof mixing bowl
Whisk
Grill pan or frying pan
Egg cups
Spoon

Ingredients

4 fresh eggs (for boiling)
3 egg yolks (for the hollandaise sauce)
125 g butter
1 tbsp lemon juice
Pinch of cayenne pepper
Salt and pepper to taste
500 g green asparagus
2 tbsp olive oil
Fresh chives or paprika powder for garnish

How do you make soft-boiled Easter eggs with green asparagus and hollandaise sauce?

Bring a small pan of water to a boil for the eggs. Take the eggs out of the fridge and let them sit at room temperature for 5 minutes to prevent cracking.
Make the hollandaise: melt 125 g butter in a saucepan over low heat and skim off any foam. Whisk 3 egg yolks with 2 tablespoons cold water au bain‑marie in a heatproof bowl until the mixture is pale yellow and airy.
Add the melted butter drop by drop to the yolks while continuing to whisk. Season with lemon juice, salt and a pinch of cayenne pepper. Keep the sauce warm over low heat while you continue cooking.
Snap off the woody ends of the green asparagus. Heat a grill pan or frying pan over medium-high heat, drizzle the asparagus with olive oil and grill them 4 to 5 minutes until tender but still crisp. Season with salt and pepper.
Cook the eggs: carefully lower them into the boiling water and cook exactly 6 minutes for a creamy, soft yolk. Then immediately transfer them to cold water to stop the cooking.
Place the egg cups on a nice plate. Lay the grilled asparagus next to them and spoon the hollandaise over the asparagus. Put the cooked egg in the egg cup, cut off the top and serve immediately.
Optionally garnish with some fresh chives or a pinch of paprika powder for a lovely pop of colour on the table. Happy Easter!

Cooking mode Prevents your screen from going to sleep

A nice egg cup makes all the difference with this dish. It lifts the presentation and shows that you pay attention to detail. Choose sturdy porcelain that not only looks beautiful but also holds the warm eggs well. That way you serve with style.

Easter is the moment to bring out the nice things and really enjoy the table. Pair your egg cups with matching tableware for an Easter table that looks festive. Because tasting and sharing together — that's what it's all about.

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