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Total Time
25mins
Prep 10 mins
Cook 15 mins

This is a wonderful dish to serve for brunch or a light dinner.

Ingredients Nutrition

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.