- Dish type
Tender asparagus with poached eggs served on wholemeal toast makes an elegant brunch dish for four. Add ham or bacon, if desired.
2 people made this
- 4 eggs
- 1 chicken stock cube (optional)
- 450g fresh asparagus, trimmed
- 4 slices wholemeal bread
- 4 thin slices Cheddar cheese
- 1 tablespoon butter
- salt and pepper to taste
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Fill a saucepan half full of water. Bring to the boil and stir in the stock cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm.
- Meanwhile, place the asparagus into a saucepan and fill with enough water to cover. Bring to the boil; cook until asparagus is tender, about 4 minutes. Drain.
- Toast the bread to your liking and butter each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve.
Reviews & ratingsAverage global rating:(16)
Reviews in English (12)
This was delicious! I quickly sauteed my asparagus. and I had no bouillon so I added a splash of chicken stock to the water (didn't really notice any difference in flavor from a regular poached egg, though). I also used pepperjack cheese. Very tasty and satisfying breakfast.-15 Jan 2011
by Nancey Malone Cassalia
this was sooo much better than it sounded!! my sweety doesn't care for asparagus so he wilted spinach for under the eggs and used a plain yogurt with chives as a dressing over a toasted pumpernickel with the wilted spinach that was wilted in olive oil, volcanic sea salt from hawaii & a touch of fresh minced garlic! absolutely delicious!!-19 Feb 2009
Eggs and Asparagus on Toast
A simple recipe for asparagus and eggs on toast, the perfect spring or asparagus breakfast, put together in about 15 minutes.
A piece of toasted rye bread topped with arugula, asparagus, and a soft boiled egg. Healthy, light, seasonal, and soooooo delicious! Not only perfect for breakfast but also very suitable as a light lunch or dinner.
I didn&rsquot plan to post this asparagus and egg recipe, I only made it because I had a few stalks leftover from making the bacon-wrapped asparagus. I didn&rsquot know what to do with the 5 or 6 remaining stalks, but I promptly remembered this recipe, which I had made a couple of times before.
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- 2 pounds fresh asparagus, trimmed
- 5 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 6 slices bread, toasted
Place asparagus into a large pot or skillet and cover with water bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes.
Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.
Reviews ( 11 )
Well it looks really great i also have a video on it you can watch my channel for that it will help you fro sure. this one is cool and i tried it as well mine resembles it https://www.youtube.com/watch?v=ebqgnGqxm2s
What is the actual calories of each serve please. All it says is calories from fat 51%
I roasted a couple slices of bacon @ 450 degrees 8-10 min, removed to drain on paper towel, rolled asparagus in drippings and roasted another 8-10 min, placed on buttered toast with two soft poached eggs on top. Dinner's ready.
Is the snarkiness really necessary? You have a lovely screen name, Graces: Why not live up to it?
Peeling the eggs was a challenge, but the end result was delicious.
GREAT dinner. Had to work out the technique for peeling. Tap the tush (where the air is on the bottom) and peel from there. A little bit of cold running water helps.
Am I just supposed to imagine the amount of ingredients for this recipe? It did not appear on my computer screen. Sounds pretty good though.
Just made this & it was great! I would like some times on the eggs though. I was having a problem peeling them :)
Made it this morning. The cooking times are right on, the asparagus and bread was perfect. Super simple to throw together, too. (I really don't think it even took me 20m.) Make sure to follow the directions for the eggs though. I've never done soft eggs, so I left them in a bit longer, just to make sure they were cooked, and they came out soft but not runny, like they are in the pic. The key to the dish's cohesion is egg yoke on the bread and asparagus, so don't overcook! :)
- Meanwhile, heat 1 Tbsp canola oil (15 mL) in a medium size frying pan, over med-high heat. Add shallots and thyme and sauté for 1-2 minutes. Add mushrooms and continue to sauté for 3-5 minutes until mushrooms begin to brown.
- Remove mushrooms from heat and set aside for assembly.
- Place asparagus in a steamer basket set over boiling water. Steam covered, until easily pierced with a sharp knife, 2-6 minutes, depending on size of the stalks.
- Remove from steamer basket and rinse asparagus under cold water to stop the cooking process. Place on paper towels to remove excess water and set aside.
Avocado, Asparagus & Poached Egg Toast
Recipe adapted with permission from 'Open Sandwiches,' by Trine Hahnemann, published by Quadrille, May 2018
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Salted butter (about 2 tablespoons)
1 tablespoon Aleppo pepper
4 tablespoons cress (such as watercress) or chervil
1. Bring a pot of water to a boil, and salt aggressively. Snap off the tough ends of the asparagus, then cut each of the spears into 3 pieces. Blanch them in the boiling water for 1 minute, then drain them slice each piece lengthways and leave to cool.
2. Cut each avocado in half, remove the pits, then scoop the halves from the skin and slice.
3. Spread butter evenly on each of the rye bread slices (you might not need the full 2 tablespoons). Place the asparagus on the bread, followed by the avocado slices.
4. Poach the eggs, according to your preferred method. Place an egg on top of each sandwich. Sprinkle with Aleppo pepper, cress or chervil, and serve.
Prepare the eggs with a different cooking method if you want
This recipe isn’t set in stone, you don’t have to serve this with a poached egg. You can fry your egg, you could scramble them, you could make an omelette, then wrap your asparagus in that omelette before serving on your toast.
You could even find other ways to make this recipe unique in your own way. Add spices to the dish, use different cooking oils, make them cheesy, make them chilli….you get the idea.
- 2 thick slices sourdough bread
- 8 green asparagus, trimmed
- 1 avocado
- 4 organic eggs
- lemon juice
- 3 tablespoons olive oil
- black pepper + salt
- 1 tablespoon butter
- for topping: beets, radish sprouts, …
- 50 g pistachios
- 1 tablespoon black sesame
- 1 teaspoon cumin
- 1 tablespoon coriander
- 1 teaspoon sea salt
- Time needed: 10 mins max. &bull
- Calories per serving: 240 &bull
- Servings: 1 &bull
- Difficulty: 2
- Rating: 4.50 based on 4 reviews
240 kc, breakfast, brunch, lunch.
A simple tasty plate full of food.
&bull 180g asparagus, (tough ends snapped off before weighing.)
&bull 2 large eggs
&bull 10g butter
&bull 100ml boiling water and more for poaching the eggs.
&bull Salt and pepperOptional
&bull Squeeze of lemon juice
Heat a frying pan till very hot.
Pour 1litre boiling water into a wok or saucepan.
Lay your asparagus in the frying pan and toast on one side till a little charred/ coloured. Turn over the asparagus pour over the 100 ml of boiling water.
Crack the very fresh eggs into the simmering water in the wok.
Let the water in with the asparagus evaporate off. This steams the asparagus, and cooks it to al'dente. When all the water has boiled off add the knob of butter and let it frazzle for about 30 seconds till melted and this second side of the asparagus has some colour.
Serve the asparagus onto a plate with as much butter from the pan as possible.
Drain your soft centred poached eggs and place on top .
Season with salt and pepper, lemon juice or your favorite whatever.
For a bigger kc hit you could add a bit of smoked salmon, or a rasher of streaky smoked bacon cooked till crumbly.