Poached Eggs with Roasted Asparagus, Shallots and Tomatoes
- Prep Time 0:25
- Cook Time 0:20
- Estimated Cost $7.50
- 4 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
- Preheat oven to 375 degrees F.
- 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.
- 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).
- 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.
- 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. :)
faith, on Feb 25, 07:08 AM, wrote:
I’m so amazing at what I saw on your blog,was searching for a nice site where I can get buttercream cake for my cousin’s wedding. Your buttercream cakes looks.
<a href=“https://www.techfiver.com/wapquick-download-movies-music-tv-series-images/”>attractive and adorable</a> .
I will like to you to bake a cake for my cousin’s wedding that is coming up next month.
Deejay, on Nov 11, 03:24 AM, wrote:
Poached eggs are one of the most simple and delicious ways to enjoy eggs. Just crack an egg into a small saucepan, add a little water and bring it to a boil. Once it reaches boiling point, turn down the heat and let it simmer for about 3 minutes. Try this SMM Yuma for best ideas. Then remove from heat, cover with a lid and let sit for another 3 minutes. This will result in soft-boiled eggs that are lightly cooked on the inside but still runny on the outside.