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Asparagus With Poached Egg And Tarragon

I only use asparagus when it’s in season. Enjoy the 6 glorious weeks in spring.

Use the freshest eggs you have for poaching. Watch the video about poaching eggs especially if you would like to make them ahead of time and reheat when ready to eat.

200 g British Asparagus, woody ends snapped off

25 g butter

1 tsp chopped tarragon leaves

2 very fresh eggs

splash white balsamic vinegar

Asparagus with poached egg and tarragon served

Bring two water filled pans to the boil. One for poaching the eggs and one for the asparagus.

First cook the asparagus, salt the water and cook for 4 minutes or until just tender. Drain, return to the pan, add the butter and a good grinding of black pepper. and keep warm.

Turn the heat to low under the water of the second pan so it’s barely simmering. Add a the white wine  vinegar. Crack each egg into separate small bowls or cups, stir the water to make a whirlpool and gently tip one at a time into the whirlpool. Cook for approximately 3 minutes or until the white is set. Remove with a slotted spoon to a piece of kitchen paper to soak up the excess water.

Divide the asparagus between two warmed plates, top with poached egg, season with salt and pepper, sprinkle tarragon and drizzle the white balsamic. Serve immediately.

Asparagus with poached egg and tarragon

Asparagus with Poached Egg & Tarragon

Jules
I only use asparagus when it's in season. Enjoy the 6 glorious weeks in spring.
Use the freshest eggs you have for poaching. Watch the video about poaching eggs especially if you would like to make them ahead of time and reheat when ready to eat.
No ratings yet
Prep Time 5 mins
Cook Time 7 mins
Course Brunch
Servings 2 people
Calories 94 kcal

Ingredients
  

  • 200 g British asapargus Woody ends removed
  • 25 g butter
  • 1 tsp chopped tarragon leaves
  • 2 large very fresh hen or duck eggs
  • splash white balsamic vinegar

Instructions
 

  • Bring two water filled pans to the boil. One for poaching the eggs and one for the asparagus. 
  • First cook the asparagus, salt the water and cook for 4 minutes or until just tender. Drain, return to the pan, add the butter and a good grinding of black pepper.
  • Turn the heat to low under the water of the second pan so it's barely simmering. Add a the white wine  vinegar. Crack each egg into separate small bowls or cups, stir the water to make a whirlpool and gently tip one at a time into the whirlpool. Cook for approximately 4 minutes or until the white is set. Remove with a slotted spoon to a piece of kitchen paper to soak up the excess water.
  • Divide the asparagus between two warmed plates, top with poached egg, season with salt and pepper, sprinkle tarragon and drizzle the white balsamic. Serve immediately.

Nutrition

Sodium: 78mgCalcium: 75mgVitamin C: 6mgVitamin A: 1057IUSugar: 3gFiber: 2gPotassium: 310mgCholesterol: 165mgCalories: 94kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 5gProtein: 8gCarbohydrates: 5gIron: 3mg
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