Serve up this simple, seasonal meal for brunch (Mother’s Day is right around the corner!), a light dinner, or an appetizer for a small group. It’s light, healthy and sure to be a crowd pleaser. There are a variety of methods you can use to poach eggs. The method used in this recipe is simply my preferred method, and the one that’s worked best for me over time. If you do it differently, go ahead stick with what works best for you.
What You’ll Need:
- 1 teaspoon white vinegar
- 4 eggs
- 1 pound asparagus, ends trimmed
- 1 tablespoon olive oil parmesan cheese, shaved, for garnish
- Sea salt
- Fresh ground pepper
What to Do:
- Preheat the oven to 400 degrees F.
- Heat a saucepan of water to the point right before boiling—tiny bubbles will form on the bottom of the pan. If the water comes to a boil, lower the heat until it’s no longer boiling.
- Add vinegar to the water. Crack an egg into a small ramekin or bowl, then gently pour the egg into the water (this is much easier than cracking the egg directly into the water and the egg tends to stay together better).
- Cook the egg for 3 minutes. Use a slotted spoon to gently remove the egg from the pan. Hold egg on a paper towel-covered plate to drain. Repeat with the remaining eggs.
- Meanwhile, spread asparagus across a rimmed baking sheet, drizzle with olive oil and lightly season with salt and pepper.
- Use a rubber spatula to move asparagus around the pan to fully coat, and spread them across the baking sheet in a single layer.
- Place baking sheet on the middle oven rack and cook for 10 minutes.
- Remove asparagus from the oven.
- Arrange asparagus on each plate and top with poached eggs.
- Garnish with shaved parmesan cheese, a sprinkle of sea salt, and fresh ground black pepper. Serve warm or at room temperature. (Note: If you want to reheat the eggs, put them in a pot of hot (but not boiling) water for a minute.)