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Ingredients
Method
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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Latest Comment
Extremely tasty. A great way to start the day!!