Looking for a quick and nutritious meal that looks as good as it tastes? Dive into the delightful world of "Poached Egg and Asparagus"! This elegant dish is not only a feast for the eyes but also packed with flavor and health benefits. With just a handful of ingredients and a mere 15 minutes of your time, you can whip up a gourmet experience right in your own kitchen. Perfect for breakfast, brunch, or a light dinner, this recipe will leave you craving more. Ready to impress yourself and others? Let’s get started!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: International
Serves: 1 serving
Ingredients
- 2 large eggs
- 100g asparagus, trimmed
- Salt to taste
- Black pepper to taste
- 1 tablespoon vinegar
- Olive oil for drizzling
Instructions
- Begin by filling a medium-sized saucepan with water, about halfway full. Add 1 tablespoon of vinegar to the water, which will help the egg whites coagulate more quickly.
- Place the saucepan over medium heat and bring the water to a gentle simmer. You should see small bubbles forming at the bottom of the pan, but the water should not be boiling vigorously.
- While the water is heating, prepare the asparagus. Rinse the asparagus under cold water and trim off the tough ends. You can do this by bending the asparagus until it naturally snaps at its tender point.
- Once the water is simmering, gently add the asparagus to the pot. Cook the asparagus for about 3-4 minutes until it is bright green and tender but still crisp. Remove the asparagus with a slotted spoon and set it aside on a plate.
- Now it’s time to poach the eggs. Crack each egg into a small bowl or ramekin, being careful not to break the yolk. This will make it easier to gently slide the eggs into the simmering water.
- With a spoon, create a gentle whirlpool in the simmering water. This will help the egg whites wrap around the yolk as they cook. Carefully slide the eggs into the center of the whirlpool, one at a time.
- Allow the eggs to poach for about 3-4 minutes. The whites should be set while the yolks remain runny. If you prefer firmer yolks, you can cook them for an additional minute.
- Using a slotted spoon, carefully lift the poached eggs out of the water and drain them briefly on a paper towel to remove excess water.
- To serve, arrange the cooked asparagus on a plate. Place the poached eggs on top of the asparagus, and season with salt and black pepper to taste. Drizzle a little olive oil over the dish for added flavor.
- Enjoy your delicious poached egg and asparagus dish while it is warm!
Tips
- Fresh Ingredients Matter: Use the freshest asparagus you can find for the best flavor and texture. Look for bright green stalks that are firm to the touch.
- Vinegar is Key: Adding vinegar to the poaching water helps the egg whites to set quickly, resulting in perfectly shaped poached eggs. Don’t skip this step!
- Simmer, Don’t Boil: Keep the water at a gentle simmer rather than a rolling boil. This will prevent the eggs from breaking apart and ensure they cook evenly.
- Whirlpool Technique: Creating a whirlpool in the water before adding the eggs helps the whites wrap around the yolk. This technique is essential for achieving that classic poached egg look.
- Timing is Everything: For runny yolks, aim for 3-4 minutes of cooking time. If you prefer a firmer yolk, add an extra minute, but keep a close eye on them!
- Serving Suggestions: For an extra flavor boost, consider adding a sprinkle of fresh herbs like chives or parsley, or a squeeze of lemon juice over the finished dish.
- Enjoy Immediately: This dish is best enjoyed right after cooking while the eggs are warm and the asparagus is crisp.With these tips, you’ll be well on your way to mastering this delicious recipe!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 3g
Protein: 12g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 370mg
