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Poached Eggs with Asparagus and Lemon Butter

This elegant egg dish is a cinch to make, and it’s 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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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 zest
  • 1/8 teaspoon salt, divided
  • 16 fresh asparagus spears, trimmed
  • 1 tablespoon white vinegar
  • 4 large eggs
  • 2 English muffins, split and toasted
  • Dash pepper

Directions

  • In a small bowl, combine butter, parsley, tarragon, lemon juice and zest and a dash of salt; chill until serving.
  • 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.
  • 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.
  • 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.
  • 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.
Nutrition Facts
1 each: 258 calories, 17g fat (9g saturated fat), 242mg cholesterol, 355mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 11g protein.

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