Poached Eggs With Asparagus

1. 1

   Steam the asparagus over a pan of boiling water for 3 to 5 minutes, depending on the thickness of the spears.

2. 2

   Bring a pan of salted water to the boil and add the vinegar.

3. 3

   Whisk the water to create a whirlpool and once settled, crack in an egg.

4. 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. 5

   Melt the butter in a small frying pan and stir in the lemon juice and tarragon.

6. 6

   Place 5 or 6 freshly steamed asparagus spears on each brioche slice.

7. 7

   Top with a poached egg and spoon over the tarragon butter sauce.

8. 8

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.