Soft Poached Eggs with Tarragon and Asparagus
$0.00 Cooking Fee
Serving Size: 1 egg
FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
https://www.tasteofhome.com/recipes/poached-eggs-with-tarragon-asparagus/
Cook Tools and Details
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Ingredients Scale
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
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 StoveReheating/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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