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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce

[heart_this] · May 29, 2010 · 21 Comments

Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce

Although hollandaise sauce is amazingly good, it is a guilty please given that it has a half a cup of butter in it. While I was enjoying the asparagus with a poached egg in hollandaise sauce earlier in the week, the lemony nature of the sauce reminded me of another lemony sauce, avgolemono sauce . An avgolemono sauce is a Greek egg and lemon based sauce that is really tasty without all of the butter. In addition to the egg and the lemon juice, avgolemono needs a liquid and that liquid is commonly the liquid of dish that you will be adding the sauce to, though you could always use a broth or a stock. Since I would be serving my avgolemono sauce on asparagus I used the water that I cooked the asparagus in as the liquid in the sauce. Normally an avgolemono sauce would be finished with this but I commonly associate dill and capers with lemony sauces and I could not resist adding some to this one. Of course you can turn this from a side dish to a light meal that is perfect for breakfast or brunch by topping it off with a poached egg.

Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce

Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce

Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce

Cook Time: 30 minutes Total Time: 30 minutes Servings: 2
ingredients
  • 1 pound asparagus (trimmed and cleaned)
  • 1 egg (lightly beaten)
  • 1/2 lemon (juice)
  • 1 tablespoon dill chopped
  • 1 tablespoon capers
  • 2 eggs
directions
  1. Cook the asparagus in boiling water until it just turns dark green, about 2 minutes.
  2. Drain the water, reserving 1/2 cup of it.
  3. Rinse the asparagus under cold water to stop the cooking process and set aside.
  4. Whisk the egg in bowl until frothy.
  5. Slowly whisk in the lemon juice followed by the reserved asparagus water.
  6. Heat in a small sauce pan while whisking until the sauce thickens, mix in the dill and capers and remove from heat. (Do not bring it to a boil.)
  7. Bring a large pot of water to a boil and reduce the heat to medium.
  8. Swirl the water in the pot.
  9. Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining egg.
  10. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
  11. Split the asparagus between two plates, top with the poached eggs and the dill and caper avgolemono sauce.
Use in:
Parmigiano Reggiano Savoury French Toast

Similar Recipes:
Asparagus with a Poached Egg in Hollandaise Sauce
Roasted Asparagus with Poached Egg
Asparagus Mimosa
Pan Seared Tilapia in Avgolemono Sauce
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Cod Wrapped in Crispy Potatoes with a Dill and Caper Sauce
Quinoa Cakes with Roasted Red Pepper and Walnut Pesto, Goat Cheese and a Poached Egg

Breakfast, Egg, Food, Gluten-free, Greek, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Jane says

    May 29, 2010 at 1:48 am

    This looks fantastic without being too "guilt-inducing." Will have to try it for lunch!

    Reply
  2. Shayne says

    May 29, 2010 at 2:05 am

    wow that dish made a great picture

    Reply
  3. saveur says

    May 29, 2010 at 2:05 am

    Ooh, this looks so tasty and a healthier alternative to Hollandaise. 🙂

    Reply
  4. Rosa's Yummy Yums says

    May 29, 2010 at 6:43 am

    A terrific combination! I love that addition of Avgolemono sauce. Perfect!

    Cheers,

    Rosa

    Reply
  5. Just My says

    May 29, 2010 at 8:05 am

    your pics are totally awesom!

    Reply
  6. Joanne says

    May 29, 2010 at 11:04 am

    Dill and capers are a fabulous addition to the avgolemono sauce. That second picture is absolutely fabulous!

    Reply
  7. lo says

    May 29, 2010 at 1:26 pm

    Yesterday I spend few hours with your blog. It's the BEST. Congratulation.

    Reply
  8. SKIZO says

    May 29, 2010 at 3:24 pm

    Great
    Work
    good
    sources
    of
    Inspiration

    Reply
  9. Adventures in Domestic Cooking says

    May 29, 2010 at 4:16 pm

    Fantastic!! Wow, looks so good.
    Totally going to make that=)

    Reply
  10. katerina says

    May 29, 2010 at 5:21 pm

    I really, really need to try asparagus with a poached egg. Your pictures are mouth watering!

    Reply
  11. Anonymous says

    May 29, 2010 at 6:23 pm

    I'm so glad to find out about the avgolemono sauce! I had never heard of it, and it sounds right up my alley.

    Reply
  12. kimberleyblue says

    May 29, 2010 at 6:39 pm

    Really nice photos in this post! What a great idea for a sauce for asparagus and egg; challenges hollandaise for sure!

    Reply
  13. Jenn says

    May 29, 2010 at 8:17 pm

    I have never seen an avgolemono sauce before, what an awesomely delicious alternative to hollandaise! Beautiful photo too, the asparagus tips are literally popping out of the screen!

    Reply
  14. Michelle says

    May 30, 2010 at 2:30 am

    these are awesome pictures! and it looks so delicious

    Reply
  15. Kait says

    May 30, 2010 at 2:22 pm

    Great sauce. It looks just as delicious as the hollandaise.

    Reply
  16. Tanusree says

    May 31, 2010 at 8:41 am

    room-mate and me tried out your recipe for Sunday lunch and it turned out yummy !! Thanks for the recipe.

    Reply
  17. pigpigscorner says

    May 31, 2010 at 10:35 am

    Love your first click!

    Reply
  18. Anonymous says

    June 1, 2010 at 12:06 pm

    wow, that first photo is really amazing… i love it!

    Reply
  19. Sippity Sup says

    June 1, 2010 at 2:57 pm

    oh my that speaks to me on so many levels. it's so easy to think Hollandaisse but you have proven there are so many other creative choices! GREG

    Reply
  20. Antonatos, Esq. says

    October 16, 2012 at 3:01 am

    Today I wondered whether Greek Avgolemono Sauce and Hollandaise Sauce are the same thing.

    Reply
  21. Antonatos, Esq. says

    October 16, 2012 at 3:03 am

    Today I wondered whether Greek Avgolemono Sauce and Hollandaise Sauce are the same thing.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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