"Bob Terwilliger" > ha scritto nel messaggio
>I ran across these definitions on epicurious.com:
>
> Maltaise sauce; Maltese sauce
>
> soubise
>
>
> Breakfast tomorrow will be steamed asparagus topped with a poached egg
> and... which one of those?

My choice would be hollandaise because it has the spark I like with poached
eggs. Maltese is too soft IMO and anything based on white sauce is an also
ran.
I have actually been eating asparagus with poached egg often during this
season. I am poaching the egg on top of the asparagus which is cooking
lying down. It took a while to get the timing just right, but I like it a
lot as the egg attaches well to the asparagus and I only have one pot to
wash.
I clean, peel and then cut all but the top 4" off the stalks, using them for
various asparagus dishes, then use the tops for my breakfast. Living alone
allows one to be totally selfish about asparagus tips.