Poached Eggs with Lemony Roasted Asparagus

If you don't like your eggs runny then don't poach them

If you don’t like your eggs runny then don’t poach them

This is a great light dinner, first course, or brunch option that takes advantage of fresh asparagus and preserved lemons.

And fantastic, runny, poached eggs.

I went healthy on for this, but nothing says this could not be topped with a hollandaise sauce.

For those wondering, here is how to poach an egg. Bring 2-3 cups water and two to three tablespoons of white vinegar to a light boil in a three-quart pot. Turn the heat down to a medium simmer and stir water in a clockwise(or counter clockwise in the southern hemisphere) motion. Crack egg in swirling water and using a spoon or spatula gently stir white around yolk until it forms a white fluffy ball. Continue cracking eggs into swirling water (up to four) and simmer until set, about four minutes. Remove eggs with slotted spoon and serve immediately.

Roasted Asparagus and Poached Eggs

  • 1 lb asparagus woody ends removed
  • 1 preserved lemon peel cut into thin slivers
  • 2 cloves garlic minced
  • 1 tbsp chopped fresh thyme
  • Salt/pepper
  • Olive oil
  • 4 poached eggs

Coat asparagus in oil and then season with thyme, salt and pepper. Mix with lemon peel and place in one layer on a baking sheet and roast at 425 degrees until slightly browned but still firm, about 15 minutes. Arrange a bed of asparagus on each plate and then top with 1-2 eggs.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Breakfast, Dinner, Food, How to, Italian, Recipes and tagged , , , , . Bookmark the permalink.

10 Responses to Poached Eggs with Lemony Roasted Asparagus

  1. Kristy says:

    This is the only way I can get Mr. N to eat asparagus. Love it!

  2. sallybr says:

    One of my favorite combinations… asparagus and poached eggs. Preserved lemons sound like a dream on top of another dream…. great!

  3. Eva Taylor says:

    Gorgeous! The egg is the sauce! Interestingly enough that swirly technique never works for me; I usually just crack the egg into a small cup, tip it into the boiling water allowing the water to enter the cup and then I flip the egg over itself.

  4. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  5. TasteFood says:

    Now that’s a sight to wake up to!

  6. Pingback: Open-faced Sandwiches with Fried Green Tomato, Bacon and Egg | Rufus' Food and Spirits Guide

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