Toasted Brioche, Poached Eggs & Green Goddess Sauce

“CHRISTMAS IS LIKE CANDY; IT SLOWLY MELTS IN YOUR MOUTH, SWEETENING EVERY TASTEBUD.”

RICHELLE E. GOODRICH

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 shallot, finely chopped

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 To make green goddess sauce, place avocado, mayonnaise, lemon juice, tarragon, chives and shallot 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.

Thinly slice the asparagus lengthways with a sharp knife or vegetable peeler. Place in a bowl and cover with boiling water. Stand for 1-2 minutes or until just tender. Drain. Toast the brioche and place on plates. Top with spinach leaves.

Bring a deep frying pan of water to the boil. Reduce heat to low and add vinegar. Break in eggs and cook for 3 minutes, or until whites of eggs are just cooked. Remove eggs with a slotted spoon and transfer to a plate lined with paper towels. Place an egg onto the spinach and top with asparagus, sea salt and cracked black pepper. Serve with green goddess sauce on the side.

SMART TIP

Fresh eggs work best for poaching as the whites hold together better than older eggs.