Smørrebrød with Asparagus, Poached Egg and Tarragon Mayo
Asparagus with poached egg and tarragon mayo © kvalifood.com
Green asparagus and poached egg are a classic combination. Here it is served on toasted bread with a tarragon mayo that ties everything together. Use thick toast bread or sourdough rather than rye bread for this version.
Ingredients
Yields 4 servings
Tarragon mayo
- 3 tbsp mayonnaise
- 1 tbsp freshly chopped tarragon
- 1 tsp lemon juice
- salt
Assembly
- 4 slices thick toast bread (or sourdough)
- 12 green asparagus spears
- 4 eggs
- 1 tbsp white wine vinegar
- butter, for the bread
- salt
Directions
Tarragon mayo
Mix mayonnaise, chopped tarragon and lemon juice. Season with salt and refrigerate.
Asparagus
Snap off the woody ends of the asparagus. Blanch in salted boiling water for 2–3 minutes until tender but still with bite. Transfer immediately to ice water to stop the cooking.
Poached eggs
Bring water to the boil in a wide pan with a little vinegar. Reduce the temperature to a gentle simmer. Crack an egg into a cup and slide it into the water. Poach for 3 minutes. Repeat with the remaining eggs. Lift out with a slotted spoon and drain.
Assembly
Toast the bread and butter it. Spread tarragon mayo over the bread and place three asparagus spears on top. Place the poached egg on top of the asparagus.