Poached Eggs with Asparagus and Lemon Butter |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This elegant egg dish is a cinch to make, and itâs bursting with spring flavor. Include it on a brunch menu, with assorted fruit and sides, when fresh asparagus is abundant.Holly Gomez, Seabrook, New Hampshire Ingredients:
1/4 cup butter, softened |
1-1/2 teaspoons minced fresh parsley |
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon |
1 teaspoon lemon juice |
1/2 teaspoon grated lemon peel |
1/8 teaspoon salt, divided |
16 fresh asparagus spears, trimmed |
1 tablespoon white vinegar |
4 eggs |
2 english muffins, split and toasted |
dash pepper |
Directions:
1. In a small bowl, combine butter, parsley, tarragon, lemon juice and peel and a dash of salt; chill until serving.
2. In a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 3-4 minutes or until crisp-tender.
3. Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a custard cup or saucer; holding cup close to surface of water, slip eggs into water.
4. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
5. Spread 1-1/2 teaspoons lemon butter over each English muffin half; top with 4 asparagus spears, 1 egg and another 1-1/2 teaspoons lemon butter. Sprinkle with pepper and remaining salt. Yield: 4 servings.
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