Poached Eggs in Celery and Tarragon Broth
Soft poached eggs served in a fragrant, light celery and herbal broth.
EasyPrep 10 minCook 10 min2 servings
Nutrition facts
Per serving222Calories
13gProtein
3gCarbs
18gFat
Values computed from the official ANSES / CIQUAL database.
27 detailed micronutrients
This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.
See the breakdown in the appIngredients
- Poached egg4 whole
- Celery stalk, raw200 g
- Fresh tarragon1 tbsp
- Olive oil1 tbsp
Steps
- 1
Sauté finely sliced celery in olive oil for 3 minutes.
- 2
Add 500 ml water and simmer gently for 5 minutes.
- 3
Poach eggs in a separate pot of simmering vinegared water for 3 minutes.
- 4
Pour broth into bowls, sprinkle with tarragon, and gently place poached eggs on top.
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