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Poached eggs with asparagus

James Martin
Simplicity itself, this James Martin recipe depends upon good quality ingredients, such as the freshest asparagus, to be enjoyed at its best

Poached eggs with asparagus

Method

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

2. Bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and repeat the process with the remaining eggs.

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

4. Place 5-6 freshly steamed asparagus spears on each brioche slice. Top with a poached egg and spoon over the tarragon butter sauce. Serve at once.

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Serves: Serves 4

Prep: 10 min
Cook: 15 min

Ingredients
20 asparagus spears, trimmed
Salt
1 tbsp white wine vinegar
4 free-range eggs
100g Butter
juice of 2 Lemons
2 tbsp chopped tarragon
4 slices of brioche, toasted