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. ---------------------------------------------------------------------------
Nutrition
Ingredients
