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Asparagus With Poached Egg And Tarragon Butter

Chef.Foodie's picture
Ingredients
  Asparagus spears 30 , trimmed
  White wine vinegar 1 Tablespoon
  Free range eggs 4
  Butter 3 1⁄2 Ounce (100 Gram)
  Lemons 2 , juiced
  Chopped tarragon 2 Tablespoon
  Brioche slice 4 , toasted
Directions

1. Steam the asparagus over plenty of boiling water for 3-5 mins, depending on the thickness of the spears.
2. Bring a pan of salted water to the boil and add the vinegar. Whisk to make a whirlpool. Once if s settled, crack an egg in the middle. Simmer for 2-3 mins, remove and keep warm. Repeat with the other eggs.
3. Melt the butter in a pan and stir in the lemon juice and tarragon. Pile the spears of asparagus on to each toasted brioche. Top with a poached egg and spoon on the butter sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Dry Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Butter
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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