Asparagus & Poached Eggs

Asparagus & Poached Eggs

5 from 1 vote
Recipe by NZEggs Cuisine: Breakfast, Lunch, Dinner, Healthy Snack


Prep time


Cooking time


Total time



Egg yolks sauce the steamed asparagus with a little lemon juice, salt and pepper.
So very simple, natural and yummy.


  • 1 Bunch of fresh asparagus

  • 1 tsp White Vinegar

  • 2 eggs

  • Freshly ground pepper

  • Salt

  • Fresh lemon juice (optional)

  • Grated Parmesan cheese (optional)


  • Snap the woody stems off the asparagus. Bring a large frying pan of salted water to the boil over a medium-high heat. Add the asparagus and cook quickly for 2-3 minutes or until bright green and tender crisp. Use kitchen tongs to transfer the asparagus to a plate. Cover to keep warm.
  • Poach 2 eggs: Add the vinegar to the water in the pan. Reduce heat to medium-low. Crack an egg into a small bowl. Carefully pour the egg into the pan. Repeat. Cook eggs for 4 minutes for a softer yolk, or until the yolk is cooked to your liking. Use a slotted spoon to remove from the pan and place the eggs on top of the cooked asparagus.
  • Season with salt and pepper and a squeeze of lemon juice, or top with fresh grated parmesan to serve.


  • This recipe can also use steamed asparagus, and eggs can be fried if you prefer a crunchy texture.
  • Asparagus: You don’t need a knife to remove the woody ends. Just bend the base slightly and it will snap where the woody section stops.
  • Storing Asparagus: To help keep asparagus crisp, trim the woody ends and stand up in a glass with 1-2 cm of fresh water in the fridge, covered with a plastic bag.
  • For extra taste you can use a little chilli oil as a ‘sauce’.

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