Poached Eggs with Asparagus and Lemon Butter Recipe

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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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Poached Eggs with Asparagus and Lemon Butter Recipe

Read Reviews
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Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 258 calories, 17g fat (9g saturated fat), 242mg cholesterol, 355mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 11g protein.

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  • 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
  1. In a small bowl, combine butter, parsley, tarragon, lemon juice and peel and a dash of salt; chill until serving.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Poached Eggs with Asparagus and Lemon Butter in Country Woman April/May 2013, p39

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Reviews forPoached Eggs with Asparagus and Lemon Butter

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ebramkamp User ID: 702841 246109
Reviewed Mar. 27, 2016

"I just received some egg poachers so looked at different recipes to try, This looks so elegant and tastes fantastic. Nothing over powers and everything blends so beautifully. Delicious! I will definitely make it again. It makes a nice light meal on those evenings when you don;t want anything heavy."

MY REVIEW
kmjones128 User ID: 6453217 176455
Reviewed Apr. 3, 2013

"My son and I loved this recipe. We will be making it again. I made a hollandaise sauce to server over if desired."

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