Poached Eggs with Roasted Asparagus, Shallots and Tomatoes
- Prep Time 0:25
- Cook Time 0:20
- Estimated Cost $7.50
- 3 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.
- 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
- 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.