This simple and elegant dish combines tender asparagus with perfectly poached eggs for a light and healthy meal. It’s quick to prepare and makes a great choice for breakfast, brunch, or a nutritious snack any time of day.
COOKBOOK / 28343
Start by filling a saucepan halfway with water and bring it to a boil. Once it’s bubbling, stir in the bouillon cube until it’s completely dissolved. Crack each egg into a small bowl or large spoon, then gently slide them one by one into the simmering water. Let them cook gently for about 5 minutes until the whites are set but the yolks are still soft. Use a slotted spoon to lift the eggs out and keep them warm.
While the eggs are poaching, put the asparagus in another saucepan and cover with water. Bring it to a boil and cook for about 4 minutes until the asparagus is tender but still bright green. Drain and set aside.
Next, toast your bread to how you like it. Spread butter over each slice, then add a slice of cheese. Top with a poached egg and some of the cooked asparagus. Finish with a sprinkle of salt and pepper, and enjoy right away.
- Use fresh eggs for the best poaching results.
- Add a splash of vinegar to the water to help the eggs hold their shape.
- Trim the asparagus ends and blanch them briefly for a tender-crisp texture.
This dish is fresh, light, and full of flavor. The creamy poached eggs pair perfectly with the tender asparagus. It’s a healthy and elegant choice for breakfast or brunch.
Serve with toasted bread or a slice of crusty sourdough to soak up the runny yolk. A sprinkle of fresh herbs like chives or parsley adds brightness. You can also drizzle a little hollandaise sauce for extra richness.
It’s best to enjoy this dish immediately as poached eggs don’t store well. If you have leftover asparagus, keep it in an airtight container in the fridge for up to two days and reheat gently before serving.
