Photo: Joseph Gonzalez
Béarnaise duck eggs with asparagus dippers
5 ingredients
Serves 2
openrecipes
Serve up boiled eggs and soldiers with a difference- with creamy tarragon sauce and tender asparagus spears
Estimated Nutrition (whole recipe, rough)
549
Calories
29g
Protein
45g
Fat
6g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 duck eggs
- white wine vinegar
- 2 tsp finely chopped tarragon
- 8 stems asparagus
- salted butter , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes