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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus spear	20			504.3333	0.0	112.2	2.8333
salt				-	-	-	-
white wine vinegar	1	tablespoon		504.3333	0.0	112.2	2.8333
egg	4			286.0	1.44	25.12	19.02
butter	100			8550.0	392.85	267.15	720.0
lemon	2			2.5617	0.8233	0.0972	0.0265
tarragon	2	tablespoons		10.62	1.8079	0.8197	0.2606
brioche bread	4	slices	toasted	504.3333	0.0	112.2	2.8333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.