Poached Eggs With Asparagus

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 20 asparagus spears
• salt
• 1 tablespoon 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)

Recipe

• 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.