Guinea fowl egg with asparagus, spinach and hollandaise sauce

Recipe "Egg guinea fowl with asparagus, spinach and hollandaise sauce":

Guinea fowl egg with asparagus, spinach and hollandaise sauce


  • 1 egg guinea fowl
  • 6-7 stalks of asparagus
  • Finely chopped fresh herbs to feed

For the Dutch sauce

  • 1 tbsp cold water
  • 2 egg yolks
  • 100 g butter
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • salt to taste
  • pinch of ground cayenne pepper if desired

For spinach

  • 150 grams spinach
  • 1 clove of garlic
  • 1 tablespoon chopped onion or shallot
  • 1 tablespoon butter
  • 100 ml of fat 35-38% fat
  • pinch ground nutmeg

cooking time

30 minutes

Number of servings


The complexity of cooking


Step by step recipe for cooking

Step 1

Egg cook soft-boiled.

Step 2

Asparagus blanch for 2 minutes, then transfer to a ice-water and keep there until the beginning of the servings. This will help keep the asparagus attractive appearance.

Step 3

For the hollandaise sauce.In the yolks, add a tablespoon of cold water, a spoonful of lemon juice and mustard. Mix everything whisk, put in a water bath. Gradually stir, bring the sauce to a thick cream. At the end you can add a pinch of cayenne pepper.

Step 4

For spinach. Melt the butter in a frying pan and sauté butter onion and garlic for 1 minute. Add spinach, stir everything. Add cream and boil them for 3 minutes until thick. At the end, add the nutmeg on the tip of a knife.

step 5

To apply. At the bottom of the dish, place the asparagus, pre-heated in a frying pan or on a grill. On top place the spinach, egg, pour all the hollandaise sauce. You can add finely chopped spring greens, if desired.

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