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How to make a Smokey Brunch with Poached Eggs and Asparagus | Pottery Barn

2,343 views · Published 22 December 2010 · 3:24 · Indexed 2 October 2026

Channel: PotteryBarn · 2010 · Howto & Style

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Easter is a perfect time to entertain your guests with some finger licking brunch recipes. In this video chef Joey Altman shows how to make a smoky brunch with poached eggs and asparagus for a perfect brunch date with your loved ones.

To make this recipe, Joey begins with the preparation of asparagus. He cooks asparagus in some olive oil and adds salt and pepper to it. The next step is to prepare the hollandaise sauce which is a mix of egg yolk and butter with some lime juice added to it. In this case Joey adds bacon fat drops and bacon shreds to it to make it tastier.

Once the sauce is ready it is time to poach some eggs. To poach eggs, Joey uses salted water mixed with vinegar drops. After the eggs are poached, the next step is to lay out the cooked asparagus on a platter. In this video Joey uses a three bunny platter from pottery barn. Place poached eggs on top of the asparagus and add hollandaise sauce to it. To make it a perfect brunch, Joey suggests garnishing it with some crispy bacon and pimento before serving it to your guests.

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