BrokeAss Gourmet

BrokeAss Gourmet

Poached Eggs with Roasted Asparagus, Shallots and Tomatoes

  • Prep Time 0:25
  • Cook Time 0:20
  • Estimated Cost $7.50
  • 2 Comments

Poached eggs are one of my brunch-time favorites, but it can be really tricky to get them just right, which is why I was so excited when I found this link. Thanks to WikiHow, my somewhat unsuccessful egg-poaching career took a turn for the better.

Fresh, in-season asparagus melds perfectly with rich, runny poached eggs, creating kind of an impromptu hollandaise-like sauce as you eat it. I like to add red chili flakes for spice, but feel free to forgo them if you’re not a fan.

Note: this dish does require a bit of patience and careful timing, so make it for someone deserving of your efforts.

Ingredients

  • 1 bunch (30-40 stalks) fresh asparagus, tough ends removed $3
  • 2 shallots, peeled and sliced into thin rings $1
  • 2 tbsp olive oil Pantry
  • salt and pepper Pantry
  • 4 fresh eggs $1.50 for 6
  • 1 tomato, cored and chopped $0.50
  • pinch red pepper flakes $1.50 for 1 oz.

Recipe Serves 2

Directions

  1. Preheat oven to 375 degrees F.
  2. Spread asparagus on a baking sheet. Spread shallots in one corner of the sheet, away from the asparagus. Drizzle both generously with olive oil. Sprinkle the asparagus with salt and pepper.
  3. Roast in oven for 18-20 minutes, checking periodically to make sure shallots don't get too dark (if they begin to brown, remove from baking sheet using tongs and set on a plate).
  4. About 5 minutes before the asparagus and shallots are finished roasting, poach the eggs. This can be tricky, so follow the directions in "this link":http://www.wikihow.com/Poach-an-Egg.
  5. Divide the roasted asparagus between 2 plates and top each pile with 2 poached eggs. Top egg with roasted shallots and fresh tomato. Sprinkle a pinch of red pepper flakes over each plate for color and spice.

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What They're Saying

Vanessa, on Jul 15, 10:21 PM, wrote:

Yum! Please make a cook book?? :)

Elyse, on Apr 15, 06:41 AM, wrote:

Thank you so much! I’ve been trying for months to make the perfect poached egg and finally got not one, but TWO for my salmon benedict this morning! Next up: this recipe. :)