Tim Rice's Eggs Tarragon

Tim Rice's Eggs Tarragon

1 qt. water
1/4 cup white vinegar
4 fresh eggs at room temperature
1/3 cup sweet butter
1/2 tsp. fresh lemon juice
Good pinch of dried tarragon (fresh chopped tarragon, if available)
2 English muffins, split in half
Salt and freshly ground pepper to taste

Heat water and vinegar in saucepan and bring to boil over low heat. Break each egg into a cup; slip egg from cup onto the surface of the water. Poach each egg until the white is solidly white and no longer transparent (yolk must still be runny). It takes about 2 1/2 to 3 minutes. Keep water simmering. Remove each egg carefully with slotted spoon; drain on paper toweling; place in preheated 150 degrees F. oven until ready to use. Heat butter in skillet over low heat; add lemon juice and tarragon. Heat piping hot without browning butter. Place eggs on toasted muffin halves; top with tarragon butter; season eggs liberally with salt and pepper. Serve at once. Good with a slice of grilled Canadian bacon or ham steaks. Serves 2.

Thoughts: Tim's poached eggs are excellent topped with a Hollandaise sauce and served on a thick slice of ham and fresh tomato. Also, for higher protein touches, melt American cheese with heavy cream and flavor with a dash of Tabasco, salt and freshly ground pepper. Top each poached egg with cheese sauce and run under broiler a few minutes. Makes an excellent midday lunch or evening meal.