Asparagus & Poached Eggs
Cuisine: Breakfast, Lunch, Dinner, Healthy SnackServings
1
ServingsPrep time
5
minutesCooking time
4
minutesTotal time
9
minutesEgg yolks sauce the steamed asparagus with a little lemon juice, salt and pepper.
So very simple, natural and yummy.
Ingredients
1 Bunch of fresh asparagus
1 tsp White Vinegar
2 eggs
Freshly ground pepper
Salt
Fresh lemon juice (optional)
Grated Parmesan cheese (optional)
Directions
- 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.
Notes
- 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’.