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Poached Eggs over Asparagus

When poaching eggs, use the freshest organic eggs you can find because fresh whites hold their shape best. Adding vinegar to the poaching water prevents the whites from spreading, and adding salt keeps the eggs buoyant.

Ingredients: 

Ingredients: 

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4 Tbs. olive oil, divided
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12 3/8-inch-thick baguette slices
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1 clove garlic, halved
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1 ½lb. asparagus spears, preferably thick
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2 Tbs. distilled or white wine vinegar
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1 tsp. salt
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4 large eggs
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1 Tbs. snipped chives

Instructions: 

1. Preheat oven to 400°F. Place paper-towel-lined plate next to stove. 2. Spread 2 Tbs. oil over half of baking sheet. Arrange baguette slices in single layer on top of oil, and press down to coat 1 side with oil. Flip baguette slices over on baking sheet, and toast in oven 8 to 10 minutes, or until golden. Rub each toasted slice with garlic. 3. Bring 1 inch salted water to a boil in skillet over medium heat. Add asparagus; cook 3 to 5 minutes, or until crisp-tender. Drain, and keep warm. 4. Bring 2 qt. water, vinegar, and salt to a boil in 9-inch saucepan over medium heat. Crack 1 egg, and drop it into water, holding shell as close 
to surface as possible. Rapidly repeat with remaining eggs. Bring to gentle simmer. (Small bubbles should break surface of water around edges, not bubble up from bottom of pot.) Reduce heat to maintain temperature. Poach eggs 3 minutes. Transfer to prepared plate with slotted spoon. 5. Divide asparagus among 4 plates. Top each serving with 1 poached egg. Drizzle with remaining 2 Tbs. olive oil. Season with salt and pepper (if desired), sprinkle with chives, and garnish with toasted baguette slices.

Nutrition Information: 

Calories: 
330
Protein: 
14 g
Total Fat: 
17 g
Saturated Fat: 
3 g
Carbohydrates: 
33 g
Cholesterol: 
185 mg
Sodium: 
514 mg
Fiber: 
3 g
Sugar: 
1 g
Yield: 
Serves 4

Comments on this Recipe

Wondering why this recipe is included with the dairy-free section

It's in the non-dairy section because it doesn't include butter, cheese, or milk. Eggs aren't dairy.

Great recipe Tip: If you stir your water quickly in a circle and create a current. After you pull your spoon out and add the egg everything gets spun around the yolk. Thus making perfect poached eggs

How is that an entree? I'm a grown man, not an 80 pound girl. That would barely qualify as a side-dish. Get a grip!!

I make this often, My boyfriend and I love it! We use half the toast but other than that it is just enough for 2

This is so yummy but if you want a little extra flavor (and are willing to add a few extra calories) tossing the asparagus with olive oil and salt and putting it on a grill makes this extra delicious!