This might be a breakfast recipe, but I made it for dinner last night. I always figured poached eggs were difficult and something that only old people eat, but it was actually really easy and tasted good! Asparagus is already in season here, which landed it in the "cheap" category. I suppose you're getting two for one here, because these are really separate things. The nutrition facts for the asparagus are going to depend on how you season it - I used Newman's Own light balsamic this time, but I've done black pepper, salt, and chili powder in the past.
Serves: 2-4 Prep time: 5 minutes Cook time: 5-8 minutes
1 lb Asparagus
Cooking spray and spices OR 2 Tbs Balsamic vinaigrette dressing
- Preheat oven to 425.
- Rinse asparagus and pat dry with a paper towel. Cut off the ends so that they don't look woody (like little holes).
- Place in dish (I use a 9x9 dish, but anything would work) and drizzle with dressing or spray with cooking spray and sprinkle on spices. Toss to coat.
- Bake in 425 oven for 5-8 minutes (should still be green and crisp, but easily stabbed with fork.)
Total ready time: 10-15 minutes
1 egg per person
- In a medium to large pot (depending on number of eggs) boil at least 3 inches of water.
- Once water is boiling, turn to low. Crack an egg into a cup with a handle and then gently lower the cup into the water so that it fills up and then tilt so the egg slides out. Repeat with all your eggs. Don't worry if they touch each other - mine ended up right on each other and were fine.
- Cover and let cook for 3-5 minutes (3 for runny yolk, at 5 my yolks were totally hard - the way I like it.)
- Scoop out eggs with a slotted spoon and serve.