Ingredients per serve


Chive Dill Hollandaise


  • Eggs 20.0 x

Other Ingredients

  • Extra virgin olive oil 20.0 ml
  • Baby rocket 250.0 g
  • Asparagus bunches, trimmed 5.0 x

To Serve

  • English muffins, halved 10.0 x
  • Lemon wedges, to serve

Make the most of asparagus when its in season with this fresh, spring benny complimented with fragrant dill and chives in the hollandaise sauce. If preferred, substitute with herbs such as parsley, basil, tarragon or chervil.



  1. Chive Dill Hollandaise

    • Gently warm KNORR Hollandaise Sauce GF in a pan, add chives and dill and stir until well-combined and warmed through. Cover and keep warm.
  2. Eggs

    • Add a little vinegar to a pan of simmering water, around 5 cm deep. Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop the eggs. Poach for around 3 minutes for a traditional runny yolk. Remove and keep warm.
  3. Other Ingredients

    • Heat half the oil on a chargrill or in a pan. Season asparagus spears and cook until tender. Keep warm.
    • Wilt baby rocket in remaining oil.
  4. To Serve

    • Toast muffin halves and place on serving plates. Top with wilted rocket, asparagus spears and two eggs. Spoon over the chive dill hollandaise and serve with lemon wedges.