Poached Eggs Wroasted Asparagus Rosemary Salmon And Chive Oil Recipes

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POACHED EGGS WITH ROASTED ASPARAGUS, PROSCIUTTO, AND CHIVE OIL



Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil image

Provided by Jessica Strand

Categories     Citrus     Egg     Herb     Pork     Vegetable     Breakfast     Brunch     Broil     Poach     Roast     Easter     Asparagus     Prosciutto     Chive     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
1/4 cup chopped fresh chives
1 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
6 tablespoons white wine vinegar or unseasoned rice vinegar
6 to 12 large eggs
2 pounds medium asparagus spears, trimmed
3 tablespoons olive oil
3 ounces thinly sliced prosciutto

Steps:

  • Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel. Season to taste with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using.
  • Fill 2 large bowls with ice water and ice; set aside. Pour enough water into each of 2 large skillets to reach depth of 1 inch. Bring water to slow simmer over medium heat. Add 3 tablespoons vinegar to each skillet. Carefully crack each egg into individual ramekins. Gently slide 1 egg at a time into simmering water, working in batches of 3 eggs for each skillet. Cook until whites are just set, about 3 minutes. Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. DO AHEAD Can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.
  • Preheat broiler. Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tablespoons olive oil; turn asparagus to coat. Sprinkle with salt and pepper. Broil asparagus 6 minutes. Turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates and drape prosciutto slices over.
  • Pour enough water into each of 2 large skillets to reach depth of 1 inch; bring to simmer. Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs atop each serving of asparagus and prosciutto. Drizzle chive oil over and around each serving. Pass remaining chive oil separately.

SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS



Smoked Salmon With Poached Eggs and Asparagus image

A complete light meal (great for brunch!) from "The Farmstead Egg Cookbook" by Terry Golson. It's a simple dish to prepare with a lovely presentation.

Provided by blucoat

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon sugar
1 tablespoon whole grain mustard
1 teaspoon minced fresh dill (to garnish)
2 tablespoons lemon juice
2 tablespoons mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1/3 cup vegetable oil or 1/3 cup olive oil
4 slices toast
8 ounces smoked salmon
12 asparagus spears, steamed
4 large poached eggs
chopped fresh dill (to garnish)

Steps:

  • Whisk the dressing ingredients together.
  • Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.

Nutrition Facts : Calories 468, Fat 30.8, SaturatedFat 5.5, Cholesterol 247.9, Sodium 950.7, Carbohydrate 25.5, Fiber 2, Sugar 3.5, Protein 22.5

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

ROSEMARY SALMON AND VEGGIES



Rosemary Salmon and Veggies image

My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 pounds salmon fillets, cut into 4 portions
2 tablespoons melted coconut oil or olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/2 teaspoon salt
1 pound fresh asparagus, trimmed
1 medium sweet red pepper, cut into 1-inch pieces
1/4 teaspoon pepper
Lemon wedges

Steps:

  • Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 357 calories, Fat 23g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

POACHED SALMON & ASPARAGUS WITH WILD GARLIC MAYONNAISE



Poached salmon & asparagus with wild garlic mayonnaise image

Bake this fabulous fish dish en papillote for a smart, seasonal main course that looks spectacular when served at the table

Provided by Sarah Cook

Categories     Dinner, Fish Course, Lunch, Main course

Time 1h

Number Of Ingredients 12

about 450g fat asparagus spears (after snapping off woody ends)
1 skinless side of salmon
2 unwaxed lemons , 1 zested and juiced
50g butter
cooked new potatoes , to serve
about 10 wild garlic leaves (optional)
3 large egg yolks
2 tsp English mustard
200ml sunflower oil
200ml rapeseed oil
1 tbsp white wine vinegar
white pepper , to taste

Steps:

  • For the mayonnaise, bring a pan of water to the boil and have a bowl of iced water ready. Plunge the garlic leaves into the boiling water for 30 secs, then lift out with a slotted spoon and drop into the iced water - this helps to keep the green colour. Leave for a few mins, then pat dry and put in a mini food processor with the egg yolks and mustard. Pulse until finely chopped, then scrape into a big mixing bowl. Pour the oils into a jug.
  • Whisk the yolks mixture with an electric whisk. Slowly add the oil, first a drip at a time, then in a steady, thin drizzle - the mixture should thicken and start to look like mayonnaise. If at any point it starts to look greasy, add 1 tbsp cold water and continue whisking until all the oil has been added and you have a thick mayonnaise. Add the vinegar and season with salt and white pepper. Lay cling film directly onto the surface of the mayonnaise so a skin doesn't form, then chill. Will keep for 3 days in the fridge.
  • Heat oven to 180C/160C fan/gas 4. Put a large sheet of baking parchment in a large roasting tin and arrange the asparagus in a line that's long enough for the salmon to sit on. Season, put the salmon on top and scatter over the lemon zest. Thinly slice the remaining lemon and put the slices on top of the salmon with the butter. Pour over the lemon juice and season. Bring the sides of the parchment up and over the salmon and scrunch together to seal, creating a tent over the fish. Bake in the oven for 30 mins.
  • Bring the roasting tin to the table, open the parcel, and serve with a bowl of wild garlic mayonnaise and some new potatoes on the side.

Nutrition Facts : Calories 550 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.4 milligram of sodium

ASPARAGUS WITH POACHED EGG



Asparagus with Poached Egg image

A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

1 pound asparagus, trimmed and peeled
4 large eggs
Extra-virgin olive oil, for drizzling
1 ounce Parmesan cheese, thinly shaved
Fine sea salt and freshly ground pepper

Steps:

  • Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
  • Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
  • Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.

POACHED EGGS/SMOKED SALMON/SPINACH/CHIVE CREAM SAUCE



Poached Eggs/Smoked Salmon/Spinach/Chive Cream Sauce image

Canada B&B Hosts offer up this meal to their guests and they love it! It is another take on serving poached eggs.

Provided by Manami

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

1 teaspoon olive oil
1 garlic clove
1 bunch spinach, trimmed (6-8 ozs)
1/4 teaspoon salt
4 eggs
4 slices pumpernickel bread or 4 slices rye bread
4 ounces salmon
1 1/4 cups milk
2 green onions, cut in half (white part only)
1 bay leaf
1 pinch freshly grated nutmeg
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 cup cream cheese
1 tablespoon chopped chives or 1 tablespoon green onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch crushed red pepper flakes

Steps:

  • CHIVE AREAM SAUCE:.
  • In saucepan over medium heat, combine milk, onions, bay leaf and nutmeg; simmer, stirring for 5 minutes.
  • Discard onions and bay leaf.
  • In separate saucepan over medium heat, melt butter, cook flour, stirring for 2 minutes.
  • Increase heat to medium; gradually whisk in milk mixture, whisking constantly for 8 to 10 minutes or until thickened.
  • Whisk in cheese until blended, then chives, salt, pepper, and cayenne pepper.
  • **Make ahead; let cool and place plastic wrap right on surface of sauce. refrigerate up to 2 days.
  • In large skillet, heat oil over medium heat -- cook garlic for 30 seconds; add spinach and cook uncovered for 2 to 3 minutes or until wilted.
  • Stir in salt and keep warm.
  • Meanwhile pour enough water into separate saucepan to come to 3 inches. bring to boil.
  • Reduce heat to gentle simmer and break eggs one at a time into water.
  • Cook to desired doneness {is that a word?} remove with slotted spoon and drain well.
  • Meanwhile toast bread.
  • Arrange layer of spinach on each slice, top with poached egg.
  • Spoon sauce over eggs.
  • Top with folded slice of smoked salmon. .
  • Serve with tomato slices, onion slices, or avocado slices.

Nutrition Facts : Calories 351.9, Fat 19.2, SaturatedFat 8.8, Cholesterol 260.5, Sodium 763.8, Carbohydrate 25, Fiber 4.3, Sugar 1.2, Protein 21.2

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

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POACHED EGGS WITH ASPARAGUS AND PROSCIUTTO HOLLANDAISE RECIPE
2003-04-02 Reduce the boiling water to a simmer. To poach the eggs, work with 2 at a time. Crack the first egg into a small bowl, then carefully pour …
From latimes.com
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ASPARAGUS WITH POACHED EGG AND PROSCIUTTO - DOWNSHIFTOLOGY
2018-06-27 Add each egg to a ramekin, then gently add to the pot of water. Cook each egg for 3 minutes. Then remove the egg with a slotted spoon and dab and excess water on a paper towel. To assemble, add a few asparagus spears to a plate, top with a slice of prosciutto, add a poached egg, season with salt and pepper and garnish with freshly grated ...
From downshiftology.com
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ROASTED ASPARAGUS WITH POACHED EGG AND LEMON-MUSTARD SAUCE
Instructions. Preheat oven to 425 degrees F. On a rimmed baking pan, arrange asparagus in a single layer. Drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast 10 to 12 minutes or until asparagus is tender. In small saucepan, heat cream over medium-high heat until just simmering. Reduce heat to medium and simmer 6 to ...
From foxeslovelemons.com
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BEST POACHED EGG ASPARAGUS SALAD RECIPES - FOOD NETWORK CANADA
2014-01-16 When cool enough to handle, peel eggs and set aside. Step 2. While eggs are poaching, mix all ingredients for vinaigrette together and in separate bowl mix all the ingredients for the sweet cicely oil. Set aside. Step 3. Shave the asparagus with a vegetable peeler and toss with 1/2 teaspoon olive oil and light sprinkle of salt.
From foodnetwork.ca
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POACHED EGG WITH CHICKEN, ASPARAGUS, ROCKET AND PARMESAN - LEKUE
Place the chicken inside the OVO, top with the asparagus and season with a little bit of olive oil, salt and pepper. Close the Ovo with the lid and cook for 30 seconds in the microwave on full power. Carefully break the egg on top of the asparagus and chicken. Close the Ovo and cook in the microwave on full power ( 800W) for 20 seconds.
From lekue.com
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PERFECT POACHED EGGS WITH SALMON AND CHEESE SAUCE - DIETHOOD
2014-12-21 Preheat oven to 400. Place foils on a baking sheet. Place fillets atop foil sheets; one fillet per sheet. Season with salt and pepper. Drizzle with olive oil and add a sprig of thyme over each fish. Fold the sides of the foil over the fish, covering completely; seal the packets closed.
From diethood.com
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POACHED EGGS ON TOAST RECIPE - THEHUB FROM WALMART CANADA
2021-04-27 Prep: 10 mins | Cook: 12 mins. 1. Position rack in centre of oven, then preheat broiler to high. 2. Fill a medium saucepan halfway with water and set over medium-high. Bring to a boil. Add asparagus to boiling water. Boil until tender-crisp, about 5 to 6 minutes.
From ideas.walmart.ca
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