10 Minute Poached Egg with Asparagus, Parmesan and Toast. I always feel fancy when I make poached eggs, the asparagus just adds to it. This feels like I should be a some beach resort ordering breakfast at a fancy restaurant. But it is actually quite easy, and comes together in less than 10 minutes.
10 Minute Poached Egg with Asparagus, Parmesan and Toast Ingredients:
- Asparagus, trimmed
- Salt and freshly ground pepper
- Freshly grated Parmigiano-Reggiano cheese
- White wine vinegar
- Eggs
- Toast
Making 10 Minute Poached Egg with Asparagus, Parmesan and Toast:
First “Mise en Place” and get all of your tools and ingredients together. Clean your workspace. Take out the trash etc,.
To make asparagus with poached eggs, Parmesan, and sourdough toast, you only need a few ingredients: asparagus, eggs, Parmesan cheese, sourdough bread, butter, and salt and pepper.
I like to steam the asparagus, but feel free to cook it however you want. I start by cutting off the woody ends of the asparagus, leaving as much ‘meat’ as possible.
Rinse them in cold water and set aside. Bring a large pot of water with 2-3 inches of water in to to a gentle boil. Get out your steamer tray and add the asparagus to it and it on the put the pot, and cover.
Cook the asparagus for a few minutes, until it is tender-crisp but still has a bit of bite. For the medium sized asparagus I was using it was about 3 minutes. Skinny asparagus can take ass little as 60-90 seconds, big thick asparagus can take up to 5 minutes.
While the asparagus is cooking, crack your eggs into a single ramekin each or small dishes.
When the asparagus is finished, remove the steamer tray, and turn the heat down to a simmer, just a few bubbles, and add your vinegar. I like to use red or white wine vinegar.
Poaching the Eggs
Create a gentle whirlpool in the water with a spoon, then carefully pour each egg into the center of the whirlpool. If you are new to poaching I suggest cooking just one at a time. It gives you more control and is just overall easier.
The vinegar helps the eggs stay intact, and to set. The whirlpool keeps the eggs from sticking to the bottom of the pan. Sticking to the bottom of the pan is 100% a poached egg killer.
Let the eggs cook for about 2-3 minutes, until the whites are set but the yolks are still runny. Longer if you prefer.
While the eggs are cooking, toast your bread. And get out your Parmesan cheese and cheese grater or microplane.
To assemble the dish, place the asparagus on a plate and remove the egg with a slotted spoon, and top the asparagus with the poached egg(s).
Salt and pepper. Shave some Parmesan cheese over the top of the dish, and serve it with the toast on the side. Ready to go in less than 10 minutes, and no need for butter or oil.
I like to make this for my guests in the morning, as it feels a little fancy. The combination of tender asparagus, runny poached eggs, rich Parmesan cheese, and crispy sourdough toast is a winner.
*It looks better with whole asparagus, but it’s easier to eat if you cut it up.
Why 10 Minute Poached Egg with Asparagus, Parmesan and Toast Works:
Asparagus with poached egg, parmesan and toast works because it is:
- Simple: You only need 5 ingredients ingredients to make this dish. All you need is fresh asparagus, eggs, parmesan cheese, bread, and vinegar. You can use a toaster, and a pot with a steamer, to cook everything in less than 10 minutes.
- Versatile: You can easily customize this dish to suit your taste and preferences. You can use different types of bread, such as sourdough, whole wheat, or rye. You can also use different types of cheese, such as feta, goat, or cheddar. You can also add some herbs, such as basil, or chives, to enhance the flavor and freshness.
10 Minute Poached Egg with Asparagus, Parmesan and Toast Tips and Tricks:
To make the best asparagus with poached egg, parmesan and toast, follow these tips and tricks:
- Trim the asparagus by snapping off the woody ends. You can also peel the lower part of the stalks with a vegetable peeler, if you like.
- Use a slotted spoon
- Toast the bread until golden and crisp, then butter it lightly. You can also rub it with a garlic clove, if you want a more garlicky flavor.
- Poach the eggs in a pot of simmering water with a splash of vinegar, which will help the whites to coagulate. Crack the eggs into a small bowl, then gently slide them into the water, one at a time. Cook them for about 3 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to remove them from the water and drain them on a paper towel.
- Assemble the dish by placing a piece of toast on a plate, then topping it with some grilled asparagus, a poached egg, and some shaved parmesan cheese. Season with salt and pepper, and enjoy your breakfast.
- Mix it up: You can add some sautéed mushrooms or roasted cherry tomatoes to the dish for an extra boost of flavor.
10 Minute Poached Egg with Asparagus, Parmesan and Sourdough Toast
Equipment
Ingredients
- 1 bunch asparagus trimmed (about 400g)
- Salt and freshly ground pepper
- 1/8 cup freshly grated Parmigiano Reggiano cheese
- 1 Tbsp white or red wine vinegar
- 2 eggs Or more if you like
- Toast for serving
Instructions
- Start by cutting off the woody ends of the asparagus, leaving as much ‘meat’ as possible. Rinse them in cold water and set aside. Bring a large pot of water with 2-3 inches of water in to to a gentle boil.
- Get out your steamer tray and add the asparagus to it, put it on the pot, and cover
- Cook the asparagus for a few minutes, until it is tender-crisp but still has a bit of bite. For the medium sized asparagus I was using it was about 3 minutes. Skiny asparagus can take ass little as 60-90 seconds, big thick asparaguys can take up to 5 minutes.
- While the asparagus is cooking, crack your eggs into a single ramikin each or small dishs.
- When the asparagus is finished, remove the steamer tray, and turn the heat down to a simmer, just a few bubbles, and add your vinegar. I like to use red or white wine vinegar.
- Create a gentle whirlpool in the water with a spoon, then carefully pour each egg into the center of the whirlpool. If you are new to poaching I suggest cooking just one at a time. It gives you more control and is just overall easier.
- The vinegar helps the eggs stay intact, and to set. The whirlpool keeps the eggs from sticking to the bottom of the pan.
- Let the eggs cook for about 2-3 minutes, until the whites are set but the yolks are still runny. Longer if you prefer.
- While the eggs are cooking, toast your bread. Get out your Parmesan cheese and cheese grater or microplane ready.
- To assemble the dish, place the asparagus on a plate, remove the poached egg with a slotted spoon, and top the asparagus with the poached egg(s). Salt and pepper. Shave some Parmesan cheese over the top of the dish, and serve it with the toast on the side. Ready to go in less than 10 minutes, and no need for butter or oil.
- *It looks better with whole asparagus, but it’s easier to eat if you cut it up.
Nutrition
10 Minute Poached Egg with Asparagus, Parmesan and Toast Pairs well with:
