Recipe by duchessmellie
"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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fresh asparagus, trimmed
whole wheat bread
salt and pepper to taste
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.
Tasted good and was easy to make quickly. Felt like something was missing tho.
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!!
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.
This recipe is easy. I thought it needed something additional though so I made Hollandaise sauce to put on top.
i only made the egg part... it was amazing!!!!!!!!!!!!!!!!!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Poached Eggs and Asparagus
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 165
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