POACHED EGGS AND ASPARAGUS
This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go.
Provided by Melissa Weiner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
- Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
- Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 17.2 g, Cholesterol 223.6 mg, Fat 18.4 g, Fiber 4.3 g, Protein 19.7 g, SaturatedFat 9.6 g, Sodium 729.6 mg, Sugar 4.2 g
ASPARAGUS WITH POACHED EGG
A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 5
Steps:
- Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
- Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
- Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.
ROASTED ASPARAGUS WITH POACHED EGG AND PARMIGIANO-REGGIANO
Provided by Anne Burrell
Time 40m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Fill a large saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil.
- Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with about 1 tablespoon olive oil and some salt.
- Place the asparagus in the oven and roast for 15 minutes.
- Reduce the heat on the water until the bubbles in the water have subsided.
- Gently crack and drop the eggs into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid.
- Using a slotted spoon, carefully remove the eggs from the saucepan and blot the bottom of the spoon on a paper towel before plating the egg.
- Remove the asparagus from the oven.
- Divide the roasted asparagus spears on plates and top each set of asparagus with a poached egg. Sprinkle with the grated Parmigiano and a couple flakes crushed red pepper. Sprinkle with a few drops olive oil.
ROASTED ASPARAGUS SALAD WITH POACHED EGGS
Roasting offers an easy, no-fuss way to quickly prepare asparagus. Reducing the balsamic vinegar before drizzling it over the vegetables concentrates its flavor to mimic aged varieties. Serve the dish for lunch or along with a green salad for a light dinner.
Yield serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. On a rimmed baking sheet, drizzle asparagus with oil and sprinkle with 1/2 teaspoon salt; toss to combine, then spread in an even layer. Roast until asparagus is lightly browned and tender, 15 to 18 minutes.
- Meanwhile, in a small saucepan, heat balsamic vinegar and brown sugar over medium-high until syrupy and reduced to 3 tablespoons, stirring frequently, about 6 minutes.
- To serve, divide asparagus evenly among four plates; drizzle with balsamic mixture. Top each portion with a poached egg and shaved parmesan.
- (Per Serving)
- Calories: 253
- Saturated Fat: 5g
- Unsaturated Fat: 9.6g
- Cholesterol: 224mg
- Carbohydrates: 12g
- Protein: 14.4g
- Sodium: 778mg
- Fiber: 2.3g
POACHED EGGS WITH TARRAGON ASPARAGUS
I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves.-Jennifer Tidwell, Fair Oaks, California.
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place 3 in. of water in a large skillet with high sides; bring to a boil. Add asparagus; cook, uncovered, 2-4 minutes or until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a separate large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add asparagus, tarragon, salt and pepper; cook asparagus 2-3 minutes or until crisp-tender, turning occasionally. Remove from pan; keep warm. In same skillet, melt butter over medium heat. Add bread crumbs; cook and stir 1-2 minutes or until toasted. Remove from heat., Add 2-3 in. fresh water to skillet used to cook asparagus. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook eggs, uncovered, 3-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water; serve over asparagus. Sprinkle with toasted bread crumbs.
Nutrition Facts : Calories 170 calories, Fat 12g fat (4g saturated fat), Cholesterol 194mg cholesterol, Sodium 513mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
ROASTED PARMESAN ASPARAGUS WITH POACHED EGGS AND PROSCIUTTO
Categories Egg Breakfast Brunch Bake Poach Parmesan Asparagus Healthy Prosciutto Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add prosciutto; sauté until almost crisp, about 1 minute. Transfer to paper towels.
- Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Toss asparagus on sheet with remaining oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 12 minutes. Sprinkle cheese over; roast until melted, about 5 minutes. Divide among 4 plates. Cover to keep warm.
- Meanwhile, pour enough water into large skillet to reach depth of 2 inches. Add 1 teaspoon salt; bring to boil. Reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Cook until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, gently transfer 1 egg to atop asparagus on each plate. Sprinkle each serving with prosciutto and thyme. Season with salt and pepper; serve.
More about "asparagus with poached egg recipes"
POACHED EGGS WITH ASPARAGUS RECIPE | THE BEACHBODY BLOG
From beachbodyondemand.com
5/5 (1)
Total Time 14 mins
Category Breakfast
Calories 176 per serving
- Bring water to aboil in 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 water.
- Place 10 asparagus spears on each serving plate. Top with two eggs and pepper (if desired); serve immediately.
PARMESAN ASPARAGUS WITH POACHED EGGS RECIPE
From foodandwine.com
5/5
Total Time 30 mins
- Preheat the broiler. Blanch the asparagus in a large, deep skillet of boiling salted water until crisp-tender, 3 minutes. Using a slotted spoon, transfer the asparagus to a paper towel–lined plate and pat dry; reserve the liquid in the skillet. Arrange the asparagus in 4 individual shallow baking dishes. Brush with the butter and season with salt and pepper. Sprinkle with the cheese and broil 6 inches from the heat until golden, about 1 minute.
- Add the vinegar to the asparagus blanching liquid and return to a simmer. Crack the eggs into the simmering water, leaving plenty of space between them, and poach until the whites are set but the yolks are runny, about 3 minutes. Using a slotted spoon, carefully remove each egg from the water, blot thoroughly dry with a paper towel and set on the asparagus. Serve with toast.
ROASTED ASPARAGUS WITH POACHED EGGS - AHEAD OF THYME
From aheadofthyme.com
5/5 (4)
Total Time 20 mins
Category Brunch
Calories 141 per serving
- Preheat oven to 425 F. Place trimmed asparagus on a rimmed half sheet baking pan and drizzle with olive oil, and season with salt and pepper. Roast for about 12-15 minutes, or until asparagus is just tender.
- While asparagus is in the oven, crack each egg into their own small bowl, being careful not to break the yolk. Bring a medium saucepan filled with water to a boil, then add vinegar. Lower heat until water is simmering. Gently lower the eggs into the simmering water and cook for 4 minutes, or until egg whites are set and yolks are soft and runny.
- Carefully remove eggs from the water with a slotted spoon. Serve eggs on top of roasted asparagus, and season eggs with additional salt and pepper. Garnish with fresh dill or other herbs, if using.
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