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Asparagus with Poached Eggs

Asparagus with Poached Eggs
For a festive presentation, tie 3 or 4 asparagus spears into a bundle with a long chive and then cook in the boiling water.

Ingredients:

  • 8 Tbs. (1 stick) unsalted butter
  • 8 fresh sage leaves
  • 1 Tbs. salt, plus more, to taste
  • 12 to 16 asparagus spears, tough ends trimmed
  • 4 slices of brioche, each about 1 inch thick
  • 8 eggs
  • Freshly ground pepper, to taste
  • Shaved Parmigiano-Reggiano cheese for serving

Directions:

In a small saucepan over medium-low heat, melt the butter, add the sage and cook, stirring occasionally, until the milk solids begin to brown on the bottom of the pan, 2 to 4 minutes. Skim any foam from the surface and keep the butter warm.

Bring a large pot two-thirds full of water to a boil over high heat. Add the 1 Tbs. salt and the asparagus. Cook until the asparagus is bright green and just tender, 3 to 4 minutes. Drain and set aside.

Heat a large fry pan over medium-high heat. Lightly brush both sides of the brioche slices with about half of the sage butter; reserve the remaining butter. Arrange the brioche in the fry pan and cook until golden and crisp, 2 to 3 minutes per side. Transfer to a plate and keep warm.

Meanwhile, fill an egg-poaching pan with 1/2 inch water, set the pan over medium heat and bring to a simmer. Lightly coat the poaching cups with nonstick cooking spray and crack an egg into each cup. Cover and cook until the whites are firm and the yolks are glazed over but still soft, 2 to 4 minutes, or until done to your liking. Transfer the eggs to a warmed plate and repeat with the remaining eggs.

To serve, place a slice of brioche on each of 4 individual plates. Top each slice with 3 or 4 asparagus spears and 2 poached eggs. Drizzle with the remaining sage butter and garnish with pepper and cheese.
Serves 4.
Williams-Sonoma Kitchen.