Poached Eggs with Tarragon Asparagus Recipe

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

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4.5 7 7
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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
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.
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.
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

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.

  • 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
  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

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Reviews forPoached Eggs with Tarragon Asparagus

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BeckyJCarver User ID: 59111 269508
Reviewed Jul. 15, 2017

"very good with lots of flavor. My 13 yr old son helped me cook it and he loved it! His exact words were "My mouth is exploding with flavor!""

MY REVIEW
ebramkamp User ID: 702841 269414
Reviewed Jul. 13, 2017

"I love poached eggs on asparagus. I changed this up just a little bit by roasting the asparagus with the garlic. The tarragon was a nice touch. My husband added a bit of freshly shaved parmesan cheese and coarsely ground black pepper to his. If you're not a fan of tarragon rosemary works well too. I will definitely make this again."

MY REVIEW
sgronholz User ID: 1473861 268431
Reviewed Jun. 25, 2017

"My husband and I enjoyed this recipe. I'm always looking for new ways to use my homegrown asparagus and this recipe was perfect!"

MY REVIEW
hkarow9713 User ID: 7604678 268401
Reviewed Jun. 25, 2017

"My husband and I are big fans of poached eggs & this was such a refreshing way to enjoy an old classic. We loved the taste of the asparagus with the eggs & even though I'm not a huge tarragon fan, but it worked really well in this recipe. Definitely a keeper!"

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."

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