Poached Eggs With Asparagus Recipe

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Ingredients:

Serving

Directions:

Steam the asparagus over a pan of boiling water for 3 to 5 minutes, depending on the thickness of the spears.
Bring a pan of salted water to the boil and add the vinegar.
Whisk the water to create a whirlpool and once settled, crack in an egg.
Simmer for 2 to 3 minutes, remove the poached egg carefully with a slotted spoon and repeat the process with the remaining eggs.
Melt the butter in a small frying pan and stir in the lemon juice and tarragon.
Place 5 or 6 freshly steamed asparagus spears on each brioche slice.
Top with a poached egg and spoon over the tarragon butter sauce.
Serve at once.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	269.94 Kcal (1130 kJ)
Calories from fat	222.42 Kcal
		% Daily Value*
Total Fat	24.71g	38%
Cholesterol	217.43mg	72%
Sodium	68.27mg	3%
Potassium	296.97mg	6%
Total Carbs	6.7g	2%
Sugars	2.47g	10%
Dietary Fiber	2.53g	10%
Protein	8.07g	16%
Vitamin C	20.7mg	34%
Vitamin A	0.3mg	8%
Iron	3.1mg	17%
Calcium	67.9mg	7%

Amount Per 100 g
Calories	147.81 Kcal (619 kJ)
Calories from fat	121.79 Kcal
		% Daily Value*
Total Fat	13.53g	38%
Cholesterol	119.06mg	72%
Sodium	37.38mg	3%
Potassium	162.61mg	6%
Total Carbs	3.67g	2%
Sugars	1.35g	10%
Dietary Fiber	1.39g	10%
Protein	4.42g	16%
Vitamin C	11.3mg	34%
Vitamin A	0.1mg	8%
Iron	1.7mg	17%
Calcium	37.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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