6 Asparagus Spears [with hard ends snapped off]
2 Eggs [free range, extra fresh or you need a dash of white vinegar too]
Butter
Salt + Fresh Ground Black Pepper to taste
Tarragon [just a pinch]
Steam asparagus quickly in a large shallow pan with a thin layer of water, about 5 minutes. Meanwhile a pan of water to just under boiling. Break eggs into a shallow tea cup. Add a ladle of hot water to cup and allow to stand for 1 minute. Gently empty the egg into the pan of hot water and cook until desired. 3 minutes is perfect for runny yolks and solid whites. Serve over buttered, crisp asparagus. Season with salt, pepper, and a little bit of tarragon.
1 delightful breakfast, lunch, or dinner.