Poached Eggs Over Asparagus


This meal is great for many reasons. It’s so easy to make, it’s super healthy, and it usually only requires picking up a couple new ingredients. Usually I have eggs, S&P, and olive oil on hand, so all I need to grab is cherry tomatoes and asparagus. Since asparagus is seasonal, this is really a spring/early summer supper.

Poached Eggs over Asparagus with Tomatoes
(for two)
1 bunch of Asparagus
1 cup Cherry or Grape Tomatoes, halved
4 Eggs
Crusty Bread

Set a pot of water to boil.
Steam the asparagus for 2-4 minutes.
Meanwhile heat some oil in a pan and toss in the tomatoes to soften up.
Let ’em get nice and hot and almost to the point of bursting – maybe 7 minutes or so?
When the water is about to boil (but not quite boiling), slip the eggs into the pot to poach. If you’ve never poached eggs before, it’s easy! They look all slimy and crazy when you first put ’em in, but I promise they’ll be fine! When the white is completely opaque and slightly firm to the touch, they’re done. Leave them in a little longer if you want firm yolks, take them out a little earlier if you want more runny yolks. Meanwhile, toast the bread.
Lay the asparagus on a plate along with the tomatoes. Spoon the eggs on top, drizzle with EVOO (some for the toast too!), and add a liberal coat of Salt & Pepper.

DONE! How easy, right?? Yum.


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