Click + Eat, Fine Art Photography
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Poached Eggs with Shaved Asparagus | Click + Eat | Jennifer Jackson Photography

i have been craving poached eggs like no body’s business lately.  and one of my favorite combinations with poached eggs is asparagus.  seriously!  you slice into that perfectly poached egg and the yoke spills out and creates a luscious sauce that pairs so well with the freshness of the asparagus…
YUMMMMYYY!
below is a poached egg and asparagus breakfast i whipped up after my saturday morning run.  this breakfast will bring a smile to your face and a boat load of energy to your body.

prep/cook time: 12 minutes

what you need for a single serving — my hubby was still sleeping :) 
2 stalks fresh asparagus — i used uncooked, thinly sliced asparagus, but you could always blanch the asparagus
2 eggs 
white vinegar — 1 tsp per egg
kosher salt — to taste
fresh cracked black pepper — to taste
good olive oil
butter
hearty bread — i had an italian rosemary bread left over from our meats + cheese night
extra:
some fresh fruit — we had some papaya in the fridge
what to do:
  • bring to a boil 1″ of water + vinegar in a shallow sauce pan
  • crack each egg into its own custard cup
  • when water boils carefully drop each egg in the water, cover and remove from the heat 
  • 2 eggs should poach for approximately 4 to 5 minutes (add 1 minute more for each egg you add after)

  • while the eggs are chillin’ and a poachin’ thinly slice your asparagus and pop one slice of your bread in the toaster oven or toaster.
  • carefully remove poached eggs from the water with a slotted spoon and rest on a paper towel.  i like to carefully trim off all the extra egg whites so the eggs look smoother. [ poached eggs take practice so don’t freak if they don’t come out perfect the first time. practice makes perfect — you may also want to adjust your timing depending on how runny you want your yokes. ]

  • remove bread from toaster oven/toaster and brush with a bit of butter.
  • place poached eggs on top and sprinkle with the sliced asparagus.
  • drizzle with good olive oil and add salt and pepper to taste.

VOILA!! a yummy breakfast in less than 12 minutes…seriously :)
please let me know what you think! feel free to leave comments or suggest other recipes to feature on my click + eat blog series!! and *like* my facebook page so you can stay up to date on all things Jennifer Jackson Photography :)

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