Weekend breakfasts are wonderful, time to spend time with the family and try some new combinations. Many of our weekend breakfasts feature the eggs laid by our three hens Daisy, Boris and Geraldine.
This is a very simple dish with a tarragon twist. All you need is free range eggs, tarragon, sour dough bread and salt & pepper to season.
Bring a large pan of water to a slow boil. With a large spoon, swirl the water round to create a vortex in the water and carefully crack an egg into the centre so that the vortex wraps the egg white around the yolk. As soon the white sets (about 2 minutes), scoop the egg out of the water with a slotted spoon and place into iced water. This stops the egg from cooking any further. Continue part cooking each egg until all the eggs are part cooked. If you are only doing two eggs, you can probably get away with just putting the first egg on a cold plate whilst you start the second egg.
Slice the sour dough and put in toaster, return all the eggs to the boiling water for 1 - 2 minutes until they are to your liking. 1 minute for very soft poached, 2 minutes for firmer yolks. Whilst the eggs are finishing and the sour dough is toasting, chop the tarragon and then once the eggs are done, start assembling breakfast, toast, eggs and then a thin sprinkling of shopped tarragon. Salt and pepper to taste.
The tarragon really brings out the flavour of the eggs, seems very simple but it really works. One last note, the tarragon must be French tarragon, not the inferior Russian/Mexican tarragon that has a much stronger aniseed taste.
