Poached Eggs With Asparagus |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a wonderful dish to serve for brunch or a light dinner. Ingredients:
20 asparagus spears |
salt |
1 tablespoon white wine vinegar |
4 eggs |
100 g butter |
2 lemons, juice of |
2 tablespoons fresh tarragon |
4 slices brioche bread, toasted (you may use any good crusty bread) |
Directions:
1. Steam the asparagus over a pan of boiling water for 3 to 5 minutes, depending on the thickness of the spears.
2. Bring a pan of salted water to the boil and add the vinegar.
3. Whisk the water to create a whirlpool and once settled, crack in an egg.
4. Simmer for 2 to 3 minutes, remove the poached egg carefully with a slotted spoon and repeat the process with the remaining eggs.
5. Melt the butter in a small frying pan and stir in the lemon juice and tarragon.
6. Place 5 or 6 freshly steamed asparagus spears on each brioche slice.
7. Top with a poached egg and spoon over the tarragon butter sauce.
8. Serve at once.
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