Poached eggs with asparagus

Simplicity itself, this James Martin recipe depends upon good quality ingredients, such as the freshest asparagus, to be enjoyed at its best
By James Martin
Poached eggs with asparagus
  • Rating:
  • Serves: Serves 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 20 asparagus
  • salt
  • 1 tbsp white wine vinegar
  • 4 eggs
  • 100 g butter
  • juice of 2 lemons
  • 2 tbsp tarragon
  • 4 slices of brioche, toasted


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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