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Eggs Ellerbeck

Category:	Dinner
Difficulty/Costs:	normal / moderate
Number of people:	12
Ingredients:	1000 g asparagus green 8 tablespoons white vinegar 12 slices of bread 400 ml prepared sauce hollandaise 24 slices of bacon, streaky 12 eggs 2 tablespoons creme fraiche 4 tsp tarragon mustard

Preparation:

In a large pot bring 1.5 litres of water with vinegar and salt to the boil.

In the meantime, crack the eggs open but be careful so that they stay intact.

Slowly slide the eggs into the water as soon as it is boiling. Make sure the eggs do not stick together. Bring to the boil once again, then set aside and pouch for another 3 – 4 minutes. During this time, clean and peel the asparagus, then place it into boiling salted water and blanch for 3 – 4 minutes.

Put the toast on a baking tray and roast. Now, preheat the oven to 200 ° C. But the bacon on the baking tray and fry until crisp.

Next, take the eggs with a skimmer out of the water and plunge them into cold water. Drain well. Put the asparagus on top of the toast and egg, with the bacon on top.

Mix the finished hollandaise sauce with the cream Fraiche, mustard and spoon over on the toast and eggs.

Fry it for about one minute in the hot oven and serve hot.