Boil 1, 5 liters of water (without salt) with the vinegar. Crack the eggs into a large enough bowl, making sure they remain intact. Stir the boiling water heartily with a whisk, and gently mold the eggs into it. (The rotation of the water will cause the eggs to separate on the spot). Let the water bubble to the edge of the stove and poach the eggs for 3 to 4 minutes.
In the meantime, clean the asparagus spears and peel off the bottom third. Blanch in boiling hot salted water for 3 to 4 min. Toast the toast and place on a baking sheet.
Put the bacon on a baking sheet and roast in a heated stove at 200 °C (convection oven 190 °C , gas mark 3-4) until crispy. Remove the eggs with a skimmer and rinse them in cold water. Then drain well.
Spread the asparagus evenly on the toast, place the bacon and an egg on top. Stir hollandaise with tarragon mustard and crème fraîche and spoon over eggs.
Grill under the hot grill for about 1 minute and bring to the table.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!