Poached Egg on Sour Dough Bruschetta with Donegal Rapeseed Oil Gold Selection with White Truffle, Asparagus and Hollandaise

  • Serves: 2


For the hollandaise sauce
150g unsalted butter
2 egg yolks
1/2 tsp white wine vinegar
1 tbsp cold water
Sea salt and freshly ground black pepper.
4 tbsp Donegal Rapeseed Oil infused with White Truffle
For the bruschetta
4 slices of sour dough loaf or other crusty bread
4 tbsp Donegal Rapeseed Oil Classic
4 free range eggs
8-10 asparagus tips, cooked in boiling water and cooled


First make the hollandaise sauce. Melt the butter in a saucepan, allow to cool and skim any white solids from surface. Keep the butter warm.
Put the egg yolks, white wine vinegar, water and a little salt and pepper in heat poof bowl that will fit over a small pan. Whisk together.
Put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-4 minutes.
Remove from the heat and slowly whisk in the melted butter, a little at a time until it’s all incorporated and you have a thick and creamy hollandaise. (If it gets too thick, add a splash of water.)
Whisk in the white truffle oil, a tbsp at a time.
Now make the bruschetta. Preheat a griddle pan over a high heat. Brush each side of the bread with the Donegal rapeseed oil. Place the bread on the pan and chargrill the bread on one side until it is nicely charred and a little bit crispy.Turn the bread over and then char on the other side. Set aside.
Place the cooked asparagus on the griddle pan to warm through.
Now poach your eggs in simmering water to your liking.
To serve top the bruschetta with the poached eggs and asparagus. Spoon over the white truffle hollandaise.

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