10 Minute Poached Egg with Asparagus, Parmesan and Sourdough Toast
Asparagus with Poached Egg, Parmesan is a simple and elegant dish that combines fresh spring asparagus, creamy poached eggs and nutty Parmesan cheese. It can be served as a breakfast, brunch or lunch, with toast or bread. It is easy to make and showcases the flavor and texture of asparagus.
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Servings: 2 people
Calories: 132kcal
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
Serving: 100g | Calories: 132kcal | Carbohydrates: 9g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 168mg | Sodium: 167mg | Potassium: 521mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1987IU | Vitamin C: 13mg | Calcium: 153mg | Iron: 6mg