April 16, 2024

Asparagus with Poached Egg

Name: Asparagus with Poached Egg on Toast
Prep time: 10 min
Cook time: 10 min
Total time: 19 min
Ingredients: 2 eggs; 200 g asparagus spears, tough ends trimmed ((about 7 ounces)); 2 slices bread (such as whole wheat or sourdough), toasted; Parmesan or Cheddar cheese, grated, for sprinkling; 1 tsp butter, for frying; salt and pepper, to taste

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Elevate your breakfast or brunch with this elegant and delicious dish of Asparagus with Poached Egg on Toast. Fresh asparagus spears are lightly sautéed in butter until tender-crisp, then served atop toasted bread with perfectly poached eggs. Sprinkled with a touch of grated Parmesan or Cheddar cheese, this dish is not only visually appealing but also bursting with flavor. Follow this simple recipe to create a delightful and satisfying meal that will impress your family and guests.

Asparagus with Poached Egg on Toast

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Asparagus with Poached Egg on Toast is a delightful and flavorful dish combining tender-crisp asparagus, perfectly poached eggs, and toasted bread. This dish is quick and easy to prepare yet looks impressive and tastes delicious. Enjoy this satisfying meal for breakfast, brunch, or even a light lunch, and savor the combination of textures and flavors in every bite.

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Prep Time 10

Cook Time 10

Total Time 19

Course Breakfast, Lunch

Cuisine American, British, European

Servings 2

Ingredients

2 eggs
200 g asparagus spears, tough ends trimmed (about 7 ounces)
2 slices bread (such as whole wheat or sourdough), toasted
Parmesan or Cheddar cheese, grated, for sprinkling
1 tsp butter, for frying
salt and pepper, to taste

Instructions

In a large skillet, melt a knob of butter over medium heat. Add the trimmed asparagus spears to the skillet and sauté for 4-5 minutes or until tender-crisp. Season with salt and pepper to taste. Set aside.
Poach the Eggs: Fill a medium-sized saucepan with water and bring it to a gentle simmer (not boiling). Crack each egg into a small bowl or ramekin. Carefully slide the eggs, one at a time, into the simmering water. Poach for about 3-4 minutes until the egg whites are set but the yolks are still runny. Remove the poached eggs with a slotted spoon and drain on a paper towel.
Toast the bread slices until golden brown and crispy. Place the toasted bread slices on serving plates. Arrange the sautéed asparagus spears on top of the toast. Carefully place a poached egg on top of each pile of asparagus.
Sprinkle grated Parmesan or Cheddar cheese over the eggs. Season with additional salt and pepper, if desired. Serve immediately while the eggs are still warm and yolks are runny.