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Toasted Brioche, Poached Eggs and Green Goddess Sauce

Toasted Brioche, Poached Eggs and Green Goddess Sauce

Celebrate the weekend with this delicious family brunch.

Toasted Brioche, Poached Eggs and Green Goddess Sauce

Using seasonal asparagus and served with a decadent sauce this recipe will set you up for the day.

Serves 6

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

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.

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