Bring a large pan of water to the boil using a whisk create a fast whirl and drop an egg in cook for 1 to 2 minutes, using a slotted spoon drop the egg into iced water, repeat with the remaining eggs. Keep the hot water for reheating the egg later.
Add the white wine vinegar, white peppercorns and tarragon sprigs to a pan and place over a medium high heat and reduce until you have just 2 tablespoons. Strain through a sieve into a bowl.
Next, blitz the egg yolks with the gastric in a food processor. Add the butter in a drizzle whisking continuously. Season.
Bring a large pan of salted water to the boil blanch the asparagus for 2 minutes then drain.
To serve your Poached Eggs with Asparagus and Hollandaise Sauce place the asparagus on a plate, drop the eggs in the hot water to reheat then place on top of the asparagus, spoon over the sauce and sprinkle with chives.
Bring a large pan of water to the boil using a whisk create a fast whirl and drop an egg in cook for 1 to 2 minutes, using a slotted spoon drop the egg into iced water, repeat with the remaining eggs. Keep the hot water for reheating the egg later.
Add the white wine vinegar, white peppercorns and tarragon sprigs to a pan and place over a medium high heat and reduce until you have just 2 tablespoons. Strain through a sieve into a bowl.
Next, blitz the egg yolks with the gastric in a food processor. Add the butter in a drizzle whisking continuously. Season.
Bring a large pan of salted water to the boil blanch the asparagus for 2 minutes then drain.
To serve your Poached Eggs with Asparagus and Hollandaise Sauce place the asparagus on a plate, drop the eggs in the hot water to reheat then place on top of the asparagus, spoon over the sauce and sprinkle with chives.
