Poached Eggs with Tarragon Asparagus

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Sep. 14, 2023
I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves. —Jennifer Tidwell, Fair Oaks, California
Poached Eggs with Tarragon Asparagus Recipe photo by Taste of Home


  • 1 pound fresh asparagus, trimmed
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1/4 cup seasoned bread crumbs
  • 4 large eggs


  1. Place 3 in. water in a large skillet with a high side; bring to a boil. Add asparagus; cook, uncovered, 2-4 minutes or until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry.
  2. In a separate large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add asparagus, tarragon, salt and pepper; cook asparagus 2-3 minutes or until crisp-tender, turning occasionally. Remove from pan; keep warm. In same skillet, melt butter over medium heat. Add bread crumbs; cook and stir 1-2 minutes or until toasted. Remove from heat.
  3. Add 2-3 in. fresh water to same skillet used to cook asparagus. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
  4. Cook eggs, uncovered, 3-4 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; serve over asparagus. Sprinkle with toasted bread crumbs.

Nutrition Facts

1 serving: 170 calories, 12g fat (4g saturated fat), 194mg cholesterol, 513mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1 medium-fat meat.