Using seasonal asparagus and served with a decadent sauce this Toasted Brioche, Poached Eggs & Green Goddess Sauce recipe will set you up for the day.
Toasted Brioche, Poached Eggs & Green Goddess Sauce: Ingredients
- 1 small ripe avocado, halved, stone removed, roughly chopped
- ¼ cup whole egg mayonnaise
- 1 tbsp lemon juice
- 2 tbsp finely chopped tarragon
- 2 tbsp finely chopped chives
- 1 eschalot, finely chopped
- white pepper
- 2 bunches fresh asparagus, trimmed
- 6 slices of brioche or 6 brioche rolls
- 60g baby spinach leaves
- 2 tsp white wine vinegar
- 6 eggs, at room temperature
How to make our Toasted Brioche, Poached Eggs & Green Goddess Sauce:
1 Place avocado, mayonnaise, lemon juice, tarragon, chives and eschalot into the bowl of a small food processor. Pulse until smooth and well combined. If mixture is too thick, add 1 tbsp of warm water at a time and process until desired consistency. Season with salt and white pepper. Transfer to a bowl.
2 Thinly slice asparagus lengthways with a small sharp knife or vegetable peeler. Place into a bowl and cover with boiling water. Stand for 1-2 minutes or until just tender. Drain. Toast brioche and place onto serving plates. Top with spinach leaves.
3 Bring a deep frying pan of water to the boil. Reduce heat to low and add vinegar to pan. Break an egg into a cup and slide into water. Repeat with another egg. Cook for 3 minutes or until white of egg is just cooked. Remove egg with a slotted spoon and transfer to a plate lined with paper towel. Repeat with remaining eggs. Place egg onto spinach and top with asparagus, salt and cracked black pepper. Serve with green goddess sauce on the side.