Friday, May 25, 2012

Poached Eggs with Asparagus

Poached Eggs with Asparagus

  • eggs
  • asparagus
  • olive oil
  • kosher or sea salt & pepper to taste
  1. Snap off the raw ends of the asparagus, and slather the spears in olive oil, salt, and pepper.  
  2. Fry in a pan until cooked but still firm, keep warm when they are finished.
  3. Put about 1/2-3/4 inches of water into a frying pan, place the egg poacher in the water, and wait until the water comes to a simmer.
  4. When the water begins to simmer, crack eggs into the poacher, and cover the pan with a lid.  Cook for 3-4 minutes, depending on how cooked you want it.
  5. Decorate plate with cooked asparagus. Place poached eggs on top.  Sprinkle salt and pepper to taste.
  6. Enjoy!

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