February is the new December. Busy, busy, busy. Not to mention often too hot to cook. This little meal is not only versatile in the time of day that it suits but it’s delicious and can be made in 10 minutes from start to finish. What more could you possibly want?

Poached salmon, egg and asparagus with hollandaise.

500g salmon, cut into bite sized pieces
4 eggs
1 bunch asparagus
For the hollandaise
60g butter
2 egg yolks
juice half lemon
salt and pepper
toast to serve

  1. Boil water in a large pot. Poach eggs two at a time, remove and keep warm in oven. Add salmon and asparagus to boiling water for 2 minutes
  2. Meanwhile, insert butterfly into thermomix, add sauce ingredients and cook for 4 minutes at 70 degrees on speed 3.
  3. Place asparagus on plates, top with salmon and 1 poached egg per serving. Top with hollandaise and serve with toast points.