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Poached Eggs with Asparagus and Lemon Butter

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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
Poached Eggs with Asparagus and Lemon Butter Recipe photo by Taste of Home

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

  1. In a small bowl, combine butter, parsley, tarragon, lemon juice and zest and a dash of salt; chill until serving.
  2. 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.
  3. 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.
  4. 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.
  5. 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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