Poached eggs with easy lemony Hollandaise sauce (low sodium)

A delicious buttery lemon Hollandaise sauce with poached eggs and asparagus. The secret to low sodium is the added zest and garlic powder, so you won’t even miss the salt!

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Step 1

Heat a drizzle of garlic or herb infused olive oil in a frying pan on medium heat. Cook the asparagus.

Step 2

Bring a pot of water to boil. Once boiled, swirl the water and poach the eggs.

Step 3

Zest the lemon. Finely chop the parsley.

Step 4

In a small pot, melt the butter together with the garlic powder and lemon zest.

Step 5

Once the butter has melted, take the pot off the heat. Break an egg into the butter and whisk briskly to form a smooth sauce. Add the parsley. (NOTE: do not add the juice, as it will make the sauce runny!)

Step 6

Arrange asparagus, eggs and sauce on plates. Serve!

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