Egg Toast with Sriracha Hollandaise (เอ้กโทสต์กับซอสฮอแลนเดสศรีราชา)

1.For Hollandaise Sauce: Heat salted butter in the saucepan until clear and golden, strain and set aside.

2.Heat vinegar, water, and pepper in a saucepan until reduce to two teaspoons in volume. Strain into a heatproof mixing bowl with sriracha sauce and egg yolk. Mix well.

3.Bring water up to the boil in a pot. Place the mixing bowl over the pot and add beat mixture until light and slightly thickened then remove from the heat. Gradually drip in butter while mixing until sauce is incorporated.

4.Bring water up to the boil. Blanch asparagus for a minute and dunk into iced water to refresh. Set aside to drain.

5.Bring water up to the boil again. Add vinegar into the water and crack egg into a bowl. Reduce water to a bare simmer and use spoon to stir, creating a vortex. Pour egg into middle of vortex, the water should wrap all the egg white around egg yolk. Leave to cook until egg white has set and firm, about two minutes and transfer into iced water bath to stop the cooking.

6.Heat butter in the pan. Saute asparagus until bright green, about a minute. Season with salt and pepper.

7.Toast bread and serve with asparagus. Place poached egg on top of the toast. Drizzle with hollandaise sauce, season with salt and pepper then serve.