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Perfect Poached Eggs with Lemon Butter Asparagus

Course: Breakfast, brunch

Ingredients

For the Poached Eggs

  • desired number of eggs poaching one at a time
  • 3-4 inches of water in a medium saucepan
  • 1 tablespoon white vinegar
  • a plate with several sheets of paper towels
  • a small bowl or ramekin
  • a slotted spoon

For the Sauteed Asparagus with Butter & Lemon

  • 10-12 asparagus spears washed and trimmed (for 1 portion)
  • 1 tablespoon butter
  • a squirt of fresh lemon juice
  • salt & pepper to taste

Instructions

For the Poached Eggs

  • Heat a medium saucepan with 3-4 inches of water on medium heat. Allow to come to just before a boil, looking for lots of tiny bubbles on the bottom of the pot, but not actually boiling. This is very important, never have the water boiling!
  • Stir in 1 tablespoon of white vinegar and break up the bubbles on the bottom of the pot.
  • Crack your egg into a small bowl or ramekin, making sure not to break the yolk. Take your slotted spoon and "whirlpool" your water around until you pick up some speed and then carefully slide your egg into the center.
  • Cook the egg for 4 minutes, making sure the water does not boil. Turn down the heat if necessary. You might see little strands of egg white drifting from the egg, that's ok. You can trim these off. If your egg looks like it is starting to stick to the bottom of the pot, give it a gentle nudge with your slotted spoon.
  • After 4 minutes, gently scoop your poached egg with the slotted spoon and deposit onto the plate with the paper towels. Allow to rest just a moment to drain the extra water.

For the Sauteed Asparagus with Butter & Lemon

  • In a medium saute pan over medium heat, add butter. Once the butter is foaming (and not browning!), add your trimmed asparagus and salt & pepper.
  • Saute for 3-4 minutes, tossing occasionally. Once the asparagus has turned a bright green, add a squirt of fresh lemon juice. Cook for 30 more seconds and transfer to your plate.

To Assemble

  • Bundle the cooked asparagus on the plate and slide your poached egg on top. Salt and pepper. Enjoy!

Notes

Note: you can always reheat your egg before serving by submerging it into the poaching water for a moment or two. Just be gentle. This is very handy when you are making many poached eggs for a large crowd and want to get ahead of the orders.