Poached Eggs With Asparagus

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

• Ready In: 25 mins
• Serves: 4

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.