Poached Eggs With Asparagus And Lemon Butter Recipes

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POACHED EGGS AND ASPARAGUS



Poached Eggs and Asparagus image

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.

Provided by Melissa Weiner

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 4

Number Of Ingredients 7

4 eggs
1 cube chicken bouillon
1 pound fresh asparagus, trimmed
4 slices whole wheat bread
4 slices Cheddar cheese
1 tablespoon butter
salt and pepper to taste

Steps:

  • 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
  • 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.
  • 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.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 17.2 g, Cholesterol 223.6 mg, Fat 18.4 g, Fiber 4.3 g, Protein 19.7 g, SaturatedFat 9.6 g, Sodium 729.6 mg, Sugar 4.2 g

GRILLED ASPARAGUS WITH POACHED EGG, PARMIGIANO AND LEMON ZEST



Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest image

Provided by Anne Burrell

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 bunch asparagus (pencil or standard)
High-quality extra-virgin olive oil
Kosher salt
4 slices rustic Italian bread
1 clove garlic
4 to 5 ice cubes
3 tablespoons white vinegar
4 large organic eggs
2 cups baby washed arugula
1 to 2 tablespoons lemon juice
1 cup grated Parmigiano-Reggiano
1 lemon, zested

Steps:

  • Preheat a grill pan or grill to medium-high heat.
  • Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard. Remove to a platter and reserve at room temperature. Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus.
  • Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.
  • Fill a medium saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water. Reserve.
  • To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed. TASTE IT! The salad should be dressed and flavorful but not soggy. Divide the arugula among 4 individual plates. Arrange the asparagus on top of the arugula on each plate.
  • While dressing the salad, bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Sprinkle each with some salt, Parmigiano and lemon zest. Drizzle each piece of grilled bread generously with olive oil and cut in half on the bias. Lean the toast halves against each egg.
  • Voila!

HONEY-LEMON ASPARAGUS



Honey-Lemon Asparagus image

Everyone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable like turnip or parsnip. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed
1/4 cup honey
2 tablespoons butter
2 tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire sauce
Additional sea salt, optional

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened. , Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.

Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 276mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

POACHED EGGS AND PARMESAN WITH FRESH ASPARAGUS AND LEMON BUTTER SAUCE



Poached eggs and Parmesan with fresh asparagus and lemon butter sauce image

Yield 2

Number Of Ingredients 10

30ml (2 tbsp) olive oil
½ garlic clove, chopped
45ml (3 tbsp) butter
30ml (2 tbsp) fresh lemon juice
5ml (1 tsp) fresh flat-leaf parsley, finely chopped
salt and freshly ground black pepper, to taste
1 bunch fresh green asparagus, lightly blanched
30ml (2 tbsp) Parmesan, grated
4 large eggs, poached
Parmesan shavings, to garnish

Steps:

  • Heat the oil in a saucepan over medium heat and sauté the garlic for a few seconds. Turn off the heat, add the butter and swirl the pan until the butter has melted. Mix in the lemon juice and parsley and season.
  • Add the asparagus and Parmesan and toss until the asparagus is well coated.
  • Arrange the asparagus on serving plates. Top with the poached eggs, pour over the remaining pan juices from the asparagus and serve hot, garnished with the Parmesan shavings.

Nutrition Facts :

PAN-ROASTED ASPARAGUS WITH POACHED EGGS AND BROWN BUTTER-LEMON HAZELNUTS



Pan-roasted Asparagus with Poached Eggs and Brown Butter-Lemon Hazelnuts image

Yield 4

Number Of Ingredients 11

20 thin or 12 fat asparagus spears, tough ends removed
Extra virgin olive oil, for brushing
Salt and pepper, to taste
3 tablespoons butter
1 cup chopped hazelnuts
1 teaspoon fresh thyme leaves
1/2 lemon
3 cups water
1 tablespoon vinegar
4 fresh large eggs
Pinch of snipped chives, for garnish

Steps:

  • Preheat oven to 425° F.
  • Place asparagus spears in a small baking pan. Brush with olive oil and season with salt and pepper. Roast asparagus for 4 to 5 minutes, or until just crisp-tender. They will continue to cook a bit after you remove them from the oven.
  • In a small sauté pan, melt butter over medium heat until it sizzles. Add hazelnuts and thyme and cook, stirring frequently, until hazelnuts are a deep golden brown. Season with salt and pepper and squeeze as much of the lemon into the pan as you desire.
  • In a small saucepan, bring water to a bare simmer and add vinegar. Break eggs, one by one, into a small bowl and then gently slide them into the simmering water. Cook for 4 to 6 minutes, depending on your preference for doneness. Using a slotted spoon, remove eggs from the water and allow to drain for a moment on paper towels.
  • Arrange 5 small or 3 fat asparagus spears on each of 4 plates. Season each egg with salt, pepper and chives and place 1 egg on top of each bundle of asparagus. Scatter hazelnuts over the top and serve immediately.

ROASTED ASPARAGUS WITH POACHED EGGS AND MISO BUTTER



Roasted Asparagus With Poached Eggs and Miso Butter image

Make and share this Roasted Asparagus With Poached Eggs and Miso Butter recipe from Food.com.

Provided by Brookelynne26

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 tablespoons unsalted butter, at room temperature
2 tablespoons white miso
1/2 teaspoon sherry wine vinegar
1 bunch thin green asparagus, bottom ends trimmed (about 1 pound)
2 teaspoons olive oil
2 large poached eggs

Steps:

  • Heat the oven to 475°F and arrange a rack in the middle. Combine butter, miso paste, and sherry vinegar in a small bowl and stir until smooth. (Mixture will be thick.) Set aside.
  • Place asparagus in a single layer on a large, rimmed baking sheet, coat with olive oil, and season well with salt and freshly ground black pepper. Place asparagus in the oven and roast until it is knife tender and lightly blackened, 12 to 15 minutes.
  • To serve, place miso butter on plate, top with roasted asparagus, and a poached egg.

Nutrition Facts : Calories 247.3, Fat 21.8, SaturatedFat 9.7, Cholesterol 216.5, Sodium 713.4, Carbohydrate 4.9, Fiber 0.9, Sugar 1.3, Protein 8.4

ROASTED ASPARAGUS PROSCIUTTO AND EGG



Roasted Asparagus Prosciutto and Egg image

Yes, cooking prosciutto does make dishes salty, but the taste of this dish is actually quite mild and pleasant to my palate.

Provided by Chef John

Categories     Breakfast Eggs

Time 40m

Yield 4

Number Of Ingredients 10

1 bunch fresh asparagus, trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon olive oil
2 ounces minced prosciutto
ground black pepper
1 teaspoon distilled white vinegar
1 pinch salt
4 eggs
½ lemon, zested and juiced
ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place asparagus in a baking dish and drizzle with 1 tablespoon extra-virgin olive oil.
  • Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add prosciutto; cook, stirring, until golden and rendered, 3 to 4 minutes. Sprinkle prosciutto and oil over asparagus. Season with black pepper and toss to coat. Roast in the preheated oven for 10 minutes. Toss and return to oven until firm yet tender to the bite, 5 minutes.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
  • Drizzle asparagus with lemon juice. Transfer asparagus to plates, top with poached egg and pinch of lemon zest. Season with black pepper and serve.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 5.1 g, Cholesterol 175.3 mg, Fat 15.7 g, Fiber 2.5 g, Protein 10.8 g, SaturatedFat 4.1 g, Sodium 446.3 mg, Sugar 2.4 g

ASPARAGUS, HAM, AND POACHED EGGS ON CHEESE POLENTA



Asparagus, Ham, and Poached Eggs on Cheese Polenta image

Make and share this Asparagus, Ham, and Poached Eggs on Cheese Polenta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Ham

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon distilled white vinegar
6 large eggs
1 tablespoon unsalted butter
5 ounces smoked ham, cut into 1/2-inch dice
2 tablespoons minced shallots
1 lb asparagus, trimmed and cut into 1-inch lengths
2 tablespoons dry sherry
1/3 cup heavy cream
salt
fresh ground black pepper
2 cups milk
3/4 teaspoon fine sea salt
1 1/2 cups instant polenta
1/2 cup freshly grated parmesan cheese
chopped fresh chives

Steps:

  • Poached eggs--combine 2 quarts water and the vinegar in a large skillet.
  • Bring to a boil over high heat.
  • Decrease heat to very low to maintain the water at a bare simmer.
  • Place a bowl of hot tap water near the stove.
  • Crack an egg into a ramekin.
  • With the ramekin close to the simmering water, pour the egg into the water.
  • Using a large metal slotted spoon, quickly spoon the egg white back onto the remainder of the egg.
  • Cook very gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3-4 minutes.
  • Using the slotted spoon, carefully transfer the poached egg to the bowl of hot tap water, trimming off any stray strands of egg white.
  • Repeat with the remaining eggs (with practice, you should be able to poach 3-4 eggs at the same time, but keep track of the eggs so they don't overcook).
  • The hot water will keep the eggs at serving temperature for up to 10 minutes.
  • Asparagus-Ham Saute--melt the butter in a large skillet over med-high heat.
  • Add the ham and cook until lightly browned, about 5 minutes.
  • Stir in the shallots and cook until softened, about 1 minute.
  • Stir in the asparagus, then add the sherry and 2 tablespoons water.
  • Cover and cook, stirring occasionally, until the asparagus is crisp-tender, about 5 minutes.
  • During the last minute, add the heavy cream.
  • Season with salt and pepper to taste.
  • Remove from the heat and cover to keep warm.
  • Meanwhile, make the polenta--bring the milk, 2 cups water, and the salt to a boil in a medium saucepan over high heat.
  • Whisk in the polenta.
  • Decrease heat to med-low and let bubble, whisking often, until smooth and thick, about 2 minutes.
  • Remove from the heat and stir in the Parmesan until melted.
  • Using a large spoon, spoon equal amounts of the polenta into warm serving bowls, making an indentation in the center of each mound of polenta.
  • Spoon the asparagus-ham saute around the indentation.
  • One at a time, remove a poached egg from the water with a slotted spoon, drain well, and nestle in the indentation in the polenta.
  • Sprinkle with chives and serve hot.

Nutrition Facts : Calories 293.8, Fat 19.8, SaturatedFat 10.1, Cholesterol 244.2, Sodium 954.1, Carbohydrate 9, Fiber 1.5, Sugar 1.3, Protein 19.8

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From stage.tasteofhome.com


POACHED EGGS WITH ASPARAGUS AND LEMON BUTTER RECIPE: …
This elegant egg dish is a cinch to make, and it’s bursting with spring flavor. Include it on a brunch menu, with assorted fruit and sides, when fresh asparagus is abundant. —Holly Gomez, Seabrook, New Hampshire
From stage.tasteofhome.com


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