Poached Eggs and Asparagus Recipe - Allrecipes.com
Poached Eggs and Asparagus Recipe
  • READY IN 20 mins

Poached Eggs and Asparagus

Recipe by  

"This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
  2. Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
  3. Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2011

This was delicious! I quickly sauteed my asparagus. and I had no bouillon so I added a splash of chicken stock to the water (didn't really notice any difference in flavor from a regular poached egg, though). I also used pepperjack cheese. Very tasty and satisfying breakfast.

Most Helpful Critical Review
Sep 24, 2010

Tasted good and was easy to make quickly. Felt like something was missing tho.


16 Ratings

Feb 20, 2009

this was sooo much better than it sounded!! my sweety doesn't care for asparagus so he wilted spinach for under the eggs and used a plain yogurt with chives as a dressing over a toasted pumpernickel with the wilted spinach that was wilted in olive oil, volcanic sea salt from hawaii & a touch of fresh minced garlic! absolutely delicious!!

Mar 30, 2011

While I use a different poaching method, this is my idea of a top-notch breakfast -- there is nothing else like oozy egg yolk combined with creamy cheese, crunchy toast and crisp tender asparagus.... heaven on a plate. When fresh asparagus is in season, I often enjoy this for lunch or dinner as well... yes, it's that sublime.

Apr 07, 2008

This recipe is easy. I thought it needed something additional though so I made Hollandaise sauce to put on top.

May 11, 2010

i only made the egg part... it was amazing!!!!!!!!!!!!!!!!!

Feb 22, 2010

Is is very good! The only thing I changed was to roast the asparagus with portabella mushrooms and olive oil for 15 minutes at 400•. healthy, simple, and delicious. Perfect.

Mar 30, 2011

Delicious. I used sesame crackers instead of bread (watching my carbs), and a combination of chedder and shredded parmesan. Also, I cooked the eggs a little bit longer so that the egg yolk turned hard, and I could thus easily eat just the egg whites. Didn't have boullion, so I seasoned the water with salt, pepper and garlic powder.


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  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 224 mg
  • 75%
  • Fat
  • 18.4 g
  • 28%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 730 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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