Soft Poached Eggs with Tarragon and Asparagus

$0.00 Cooking Fee
Serving Size: 1 egg
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Recipe adapted from:
Crisp asparagus and a delicious poached egg go perfectly well together in this delicious dish. Published on Taste of Home.
https://www.tasteofhome.com/recipes/poached-eggs-with-tarragon-asparagus/
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https://www.tasteofhome.com/recipes/poached-eggs-with-tarragon-asparagus/

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Prepare an ice bath with 1 dozen ice cubes and water in a large bowl and set aside.
  • Bring a large pot of salted water to a boil and add asparagus; cook until bright green, approximately 3-5 minutes; transfter asparagus to ice bath to stop cooking and set aside.
  • In a large skillet heat oil over medium heat and add garlic; cook for 1 minute before adding asparagus, tarragon salt and pepper; toss to coat evenly and cook for 2-3 minutes or until asparagus is tender and warmed through, but still crisp.
  • Transfer asparagus to platter and keep warm.
  • In the same large skillet, melt butter over medium heat and add bread crumbs; toss to coat evenly and cook until toasted, approximately 3-5 minutes; remove from heat and set aside to garnish dish.
  • Divide up asparagus on 10 plates (or the chosen number of servings) and set aside.
  • Fill a medium pot with 2-3 inches of water; bring water a boil and reduce to a simmer.
  • Crack each egg into a small bowl and slowly add to simmering water; cook egg for 3-4 minutes or until whites are set and egg is firm; remove with slotted spoon and set egg on top of asparagus and garnish with 1 tablespoon of breadcrumbs.
  • Repeat with remaining eggs; garnish and serve.

Cook Times

Active Prep5
Hands-On Cook20
Hands-Off Cook0
Passive0
Total Time25 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 10 egg
  • 2 pound asparagus trimmed and ends peeled
  • 2 tablespoon extra virgin olive oil
  • 2 clove garlic minced
  • 2 tablespoon fresh tarragon minced
  • 2 tablespoon unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • 1/3 teaspoon freshly ground black pepper more or less to taste

Optional:

  • 1/2 cup almond flour

Cooking Tools Required

Cutting board, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove
Reheating/Serving Instructions
Can be reheated in the microwave or oven, however egg yolks will become firm.

Nutrition

Calories: 163kcal | Carbohydrates: 6g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 298mg | Potassium: 290mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1053IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 3mg

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