Béarnaise duck eggs with asparagus dippers
Serve up boiled eggs and soldiers with a difference- with creamy tarragon sauce and tender asparagus spears
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 mins
- Put the duck eggs into boiling water and cook for 7 minutes. Steam or boil the asparagus for about 5 minutes until just tender.
- Sit the eggs in eggcups and slice off the tops. Add a few drops of white wine vinegar and a pinch of chopped tarragon to each yolk. Toss the drained asparagus in butter and serve alongside for dipping.
PER SERVING
304 kcalories, protein 24g, carbohydrate 1.7g, fat 22.3 g, saturated fat 7g, fibre 1.4g, salt 0.5 g
Recipe from olive magazine, April 2012.
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http://www.bbcgoodfood.com/recipes/2069642/
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Ingredients
- 4 duck eggs
- white wine vinegar
- 2 tsp finely chopped tarragon
- 8 stems asparagus
- salted butter , to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 mins
Ingredients
- 4 duck eggs
- white wine vinegar
- 2 tsp finely chopped tarragon
- 8 stems asparagus
- salted butter , to serve
PER SERVING
304 kcalories, protein 24g, carbohydrate 1.7g, fat 22.3 g, saturated fat 7g, fibre 1.4g, salt 0.5 g
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