If you have never made low + slow eggs, this is about to change your life! The eggs create a velvety sauce that is so heavenly over roasted asparagus with crispy, buttered sourdough toast. Give it a fresh squeeze of lemon and it tastes just like hollandaise. SO. GOOD.


10-12 asparagus spears, woody ends trimmed
2t olive oil
Salt and pepper

1t butter
4 eggs
1-2T parmesan, grated – optional

4 slices of toast, buttered (sourdough is the BEST)

Lemon squeeze – optional
Microgreens – optional


Preheat oven to 375°F. 

Toss asparagus in olive oil, salt and pepper and roast for 4-8 minutes (thicker stalks cook longer).

Whisk eggs throughly. Put butter and eggs in a pot and warm to med-low, whisk constantly. Continue to whisk for 20 minutes, until eggs have thickened. (If you get a little chunks just keep whisking, if you think its cooking too fast, turn it down.) Once the eggs have thickened, remove from heat and whisk in the parmesan.

Place your asparagus on top of some buttered toast and pour eggs over the top.

Give it a squeeze of lemon and it tastes just like hollandaise!


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