Serves: 1
Prep time: 20 minutes

Method

1. Prep the asparagus by bending asparagus spears near the end to naturally break off the tough end. For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower 2-3 inches of the asparagus spears.
2. Repeat process for broccolini.
3. Prepare a large, shallow pan (with a lid) with 1/2 inch of water and a steamer rack. Bring the water in your steaming pan to the boil and place the vegetables on the steaming rack. Cover and steam for 3-5 minutes (depending on the thickness of the spears), until tender, but still a little crisp.
4. Toast the panko crumbs in a dry pan until light brown.
5. Add 1L water to a small pot and bring to a bare simmer with 20mL white vinegar. Swirl water and crack the eggs into the middle of water. Simmer gently for 3 minutes before draining on paper.
6. To serve, plate the asparagus and broccolini. Place poached eggs on top and drizzle with the Birch & Waite Hollandaise Sauce. Finish by sprinkling with the toasted panko crumbs and finely cut chives.