Muffin with asparagus, egg and Hollandaise

Make your weekends taste better with this delicious brunch
Asparagus, egg and Hollandaise muffin recipe
3 ratings
Recipe by: Sarah Drabble | Healthy You Editor

I love the flavour combination of eggs with Hollandaise sauce – but it is so rich! I created this version to include the classic flavours of a Hollandaise, but doesn't leave you feeling uncomfortably full when you've finished eating.



  • 3 tablespoons fat-free Greek yoghurt
  • 1 egg yolk
  • 1 teaspoon lemon juice
  • 200g asparagus, snap off woody bases
  • 200g spinach
  • 2 teaspoons white wine vinegar
  • 2 medium eggs
  • 2 wholemeal breakfast muffins, cut in half
  • ½ teaspoon Dijon mustard
  • 2–3 sprigs fresh tarragon or dill
15 minutes

Nutrition information (per serving)

5 A DAY:
  1. In a heat-proof bowl, whisk together the Greek yoghurt, egg yolk and lemon juice. Place the bowl over a small saucepan of simmering water and cook for about 10 minutes, stirring occasionally, until the sauce thickens.
  2. While the sauce thickens, steam the asparagus over a deep saucepan, filled two-thirds with boiling water, for 2–3 minutes. Add the spinach and cook for a further minute. Remove the steamer and place on a heat-proof plate to drain. Bring the water in the saucepan to a vigorous simmer, for poaching the eggs.
  3. Add the vinegar to the simmering water and stir with a wooden spoon handle to create a whirlpool. Crack one egg into a small bowl and tip it slowly into the whirlpool, egg yolk first. Cook for 2–4 minutes. Remove with a slotted spoon and place on a piece of kitchen roll. Recreate the whirlpool using the same water, and repeat.
  4. Toast the muffin halves, and place on the serving plates. Add the cooked vegetables to the plate and place the poached eggs on top.
  5. Remove the thickened sauce from the heat. Stir through the mustard and tarragon or dill, and spoon over the poached eggs.
To make this a lunch, serve with grilled or poached salmon or chicken (240g) and steamed new potatoes