Before I had ever attempted to make poached eggs, I always marveled at how delicate a perfectly poached egg looks nestled atop any dish. They seem to impossibly fragile, which explains why I’m always impressed that anyone could make it from pan to plate without busting one wide open on the way.
Poached eggs are not difficult to make. That seems like an unreasonable statement but it is true. Once you learn how to make them you’ll want to perch a poached egg on top of everything. Brown rice, zoodles, wilted greens, just about anything can be made more delicious with a poached egg on top.
This dish is no exception. It’s is the kind of dish you’ll want to photograph once it’s plated, or at least your guests will. Asparagus and eggs aren’t limited to breakfast, especially when they are as aesthetically pleasing as these. They hold up to brunch, lunch, or even try it as a hearty dinner side dish. Go ahead, get wild with it.
Once you are a poached egg pro, you’ll want to try our other delish dishes featuring perfect poached eggs:
Poached Eggs with Asparagus
Asparagus and eggs aren’t limited to breakfast, especially when they are as aesthetically pleasing as these.
- 2 cups hot water
- 1 tsp vinegar
- 4 large eggs
- 20 medium asparagus spears steamed
- Fresh ground black pepper (to taste; optional)
Bring water to a boil in a medium saucepan over medium-high heat. Add vinegar; reduce heat to maintain a gentle boil.
Place one egg into a small bowl. Hold bowl close to the water’s surface and slip the egg into the water, repeat with remaining eggs; cook for about 3 to 4 minutes, or until whites are completely set. Gently lift eggs out of the water.
Place ten asparagus spears on each serving plate. Top with two eggs and pepper (if desired); serve immediately.
Nutritional Information (per serving):
Total Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 372 mg
Sodium: 152 mg
Carbohydrates: 7 g
Fiber: 3 g
Sugar: 3 g
Protein: 16 g
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