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Poached Eggs and Asparagus

Poached Eggs and Asparagus


"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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20 m servings 306 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 224 mg
  • 75%
  • Sodium:
  • 730 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 12
  1. 16 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

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 pumperni...

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.

This is a typical Italian lunch. We used Parmigiano Reggiano instead of cheddar. Thank you for the recipe.

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 tur...

Yummy! I also made hollandaise sauce and poured it on top.

I would just add canadian bacon.

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