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
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jhon harp
[email protected]This dish is a bit pricey, but it's worth it for a special occasion.
Ahmed Jafaar
[email protected]I'm not a big fan of asparagus, but I loved this recipe. The poached eggs were cooked perfectly and the sauce was delicious.
Wanda may RINEHART
[email protected]This dish is so versatile. I've made it with different types of vegetables and it's always delicious.
Rhamtallah Chandio
[email protected]I'm not sure what I did wrong, but my poached eggs turned out hard-boiled. I'll have to try again.
mix vodio Channel
[email protected]This recipe is a great way to use up leftover asparagus. I always have some in my fridge and this is a delicious way to use it up.
Maria Muckian
[email protected]I love the combination of poached eggs and asparagus. It's a classic dish that never gets old.
Jacqueline GC
[email protected]This recipe was a bit too complicated for me. I think I'll stick to my usual scrambled eggs.
Malak Saib
[email protected]I've never made poached eggs before, but this recipe made it easy. They turned out perfectly!
Chuck McKendry
[email protected]This dish was a bit bland for my taste. I added some salt, pepper, and garlic powder and it was much better.
Kathleen Walburn
[email protected]I'm not a big fan of poached eggs, but I loved this recipe. The asparagus was cooked perfectly and the sauce was delicious.
Mohammad younas
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Aayush jung karki
[email protected]The asparagus was a bit tough, but the poached eggs were perfect. I'll definitely try this recipe again with fresher asparagus.
Aashiqaan Ghulam abbas
[email protected]I love how light and healthy this dish is. It's perfect for a quick and easy weeknight meal.
Hailu Tadesse
[email protected]This dish is so elegant and impressive, yet it's surprisingly easy to make. I served it for brunch and my guests raved about it.
Jiban Budha
[email protected]Easy and delicious! I followed the recipe exactly and it turned out great. The poached eggs were a bit tricky to get right, but with a little practice, I got the hang of it.
Paula Segura
[email protected]This recipe was a delight! The poached eggs were cooked perfectly and the asparagus was tender and flavorful. I added a sprinkle of lemon zest and a dollop of crème fraîche, which really took the dish to the next level.