5 Ingredients or Fewer

Asparagus with Poached Eggs

March 11, 2013
Author Notes

There's something about spring. Maybe it's the sunshine, the emergence from winter, the blooming flowers... or maybe it's the asparagus. I get giddy when these little guys arrive (US-grown & organic) on the produce shelves. I use them any which way I can, but this is definitely a crowd-pleaser, perfect for weekend brunch, or even an elegant weekday breakfast. Easy to double or even triple for entertaining. —alliemarie

  • Serves 2
  • 1/2 pound organic asparagus, washed and trimmed
  • 2 eggs (or more if you're hungry)
  • one pinch Flower of the Ocean sea salt
  • one pinch red pepper flakes
  • one splash extra virgin olive oil (a lemon or pepper-infused oil makes a great addition, too)
  • 2 slices of crusty bread (if you're in SF, reach for Acme Olive Bread- the saltiness is a perfect pairing)
In This Recipe
  1. Fill a medium saucepan to the rim with water and set on high
  2. Heat olive oil in a pan at medium heat. Add asparagus and sautée, tossing regularly, for about 10 minutes (or until tender)
  3. When water is at a rolling boil, crack and add eggs right at the surface so they tumble into the water in one piece. Cover and remove from heat. Set a timer for 3-4 minutes (depending on how runny you like the yolk)
  4. Toast bread slices
  5. Check doneness of asparagus with a fork. If they pierce easily, asparagus are done. Arrange 4-5 stems per plate
  6. When done, remove eggs from water with a slotted spoon. Set atop asparagus, season with pepper flakes and salt. Serve with toast

See Reviews

See what other Food52ers are saying.