NEXT RECIPE >

Poached Eggs with Tarragon Asparagus Recipe
Poached Eggs with Tarragon Asparagus Recipe photo by Taste of Home
Next Recipe

Poached Eggs with Tarragon Asparagus Recipe

Read Reviews
4.5 3 3
Publisher Photo
I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves.—Jennifer Tidwell, Fair Oaks, California.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1/4 cup seasoned bread crumbs
  • 4 large eggs

Nutritional Facts

1 serving: 170 calories, 12g fat (4g saturated fat), 194mg cholesterol, 513mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1-1/2 fat, 1 medium-fat meat, 1 vegetable.

Directions

  1. Place 3 in. of water in a large skillet with high sides; bring to a boil. Add asparagus; cook, uncovered, 2-4 minutes or until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry.
  2. In a separate large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add asparagus, tarragon, salt and pepper; cook asparagus 2-3 minutes or until crisp-tender, turning occasionally. Remove from pan; keep warm. In same skillet, melt butter over medium heat. Add bread crumbs; cook and stir 1-2 minutes or until toasted. Remove from heat.
  3. Add 2-3 in. fresh water to skillet used to cook asparagus. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
  4. Cook eggs, uncovered, 3-4 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; serve over asparagus. Sprinkle with toasted bread crumbs. Yield: 4 servings.
Originally published as Poached Eggs with Tarragon Asparagus in Healthy Cooking Annual Recipes Annual 2016, p77


Reviews for Poached Eggs with Tarragon Asparagus

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Shawn User ID: 8815323 268243
Reviewed Jun. 22, 2017

"Very good. I added a little hollandaise for some zing, and put the toasted crumbs on top. A keeper for sure"

MY REVIEW
dublinlab User ID: 1682119 268162
Reviewed Jun. 20, 2017

"I made this for breakfast this morning. Instead of the toasted bread crumbs l put a piece of toast underneath. And grated a little fresh parmasen on top. It was very nice and looked great with the fresh local asparagus. I'll make this again. Janet. VFE"

MY REVIEW
deb9962 User ID: 6353234 268156
Reviewed Jun. 20, 2017

"I'm not a big poached egg fan, but this recipe looked interesting. My husband loved it!!! It's a spin I never would have thought of. I'll definitely make this again."

Loading Image