This is incredibly simple and a joy to eat. The sweetness of the white balsamic and the tarragon make this béarnaise heaven.
Apart from the obvious of having this for breakfast or brunch, I’ve served this at a dinner party as a starter with the asparagus wrapped in prosiutto and cooked under the grill for a few minutes
In the summer I have this often for breakfast when there’s plenty of fresh tarragon to pick outside.
A NOTE ON WHITE BALSAMIC – You can’t substitute with normal dark balsamic because the colour would be awful and the flavour not as delicate. Belazu make a good white balsamic which is available in most supermarkets.
Serves 2
8 spears asparagus
4 eggs
2 tsp tarragon leaves, finely chopped
White balsamic for drizzling
Sea Salt
Fresh ground black pepper
Have 2 pans of boiling water ready. One for the asparagus and one the eggs
Blanch the asparagus for 5 minutes, drain, season and keep warm
While the asparagus is cooking, boil the eggs to your liking. I usually cook mine for 4-5 minutes depending on the size and then run them under cold water to stop them cooking while you serve the dish.
Slice the tops off the eggs, add a few drops of white balsamic and finish with salt, pepper and chopped tarragon leaves and use the asparagus like you would a toast soldier
Dippy Egg Bearnaise
Ingredients
- 8 spears asparagus
- 4 eggs
- 2 tsp tarragon finely chopped
- white balsamic vinegar for drizzling
- salt and freshly ground black pepper
Instructions
- Have 2 pans of boiling water ready. One for the asparagus and one the eggs
- Blanch the asparagus for 5 minutes, drain, season and keep warm.
- While the asparagus is cooking, boil the eggs to your liking. I usually cook mine for 4-5 minutes depending on the size and then run them under cold water to stop them cooking while you serve the dish.
- Slice the tops off the eggs, add a few drops of white balsamic and finish with salt, pepper and chopped tarragon leaves and use the asparagus like you would a toast soldier
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