Poached Eggs with Asparagus and Lemon Butter Recipe

Poached Eggs with Asparagus and Lemon Butter Recipe photo by Taste of Home

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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

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Poached Eggs with Asparagus and Lemon Butter Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

25 5 30

Ingredients

1/4 cup butter, softened
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel
1/8 teaspoon salt, divided
16 fresh asparagus spears, trimmed
1 tablespoon white vinegar
4 eggs
2 English muffins, split and toasted
Dash pepper

Directions

In a small bowl, combine butter, parsley, tarragon, lemon juice and peel and a dash of salt; chill until serving.
In a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 3-4 minutes or until crisp-tender.
Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a custard cup or saucer; holding cup close to surface of water, slip eggs into water.
Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
Spread 1-1/2 teaspoons lemon butter over each English muffin half; top with 4 asparagus spears, 1 egg and another 1-1/2 teaspoons lemon butter. Sprinkle with pepper and remaining salt. Yield: 4 servings.

Nutritional Facts 1 serving equals 258 calories, 17 g fat (9 g saturated fat), 242 mg cholesterol, 355 mg sodium, 17 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Poached Eggs with Asparagus and Lemon Butter in Country Woman April/May 2013, p39