ASPARAGUS WITH POACHED EGG AND PROSCIUTTO
Asparagus with poached egg, prosciutto and parmesan is the perfect healthy recipe for breakfast or brunch.
Provided by Lisa Bryan
Categories Breakfast
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Separately, heat the oil in a large sauté pan on medium heat. Add the minced garlic, lemon juice and zest and asparagus spears. Sauté and use tongs to move the asparagus around until they are cooked through, approximately 3-5 minutes.
- Once the pot of water has come to a boil, reduce the heat to low and ensure that no bubbles are breaking the surface. Add each egg to a ramekin, then gently add to the pot of water. Cook each egg for 3 minutes. Then remove the egg with a slotted spoon and dab and excess water on a paper towel.
- To assemble, add a few asparagus spears to a plate, top with a slice of prosciutto, add a poached egg, season with salt and pepper and garnish with freshly grated parmigiano reggiano.
Nutrition Facts : Calories 140 kcal, Carbohydrate 3 g, Protein 7 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 168 mg, Sodium 116 mg, Sugar 1 g, ServingSize 1 serving
SPRING RAGOUT WITH ASPARAGUS AND POACHED EGGS
A colorful and nutritious way to brunch: tomatillos, spinach, cilantro, and asparagus give this dish it's verdant hue. Chickpeas and poached eggs provide plenty of protein.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 14
Steps:
- In a large skillet, preferably enameled cast iron, heat 1/4 cup oil over medium. Add onion, garlic, jalapeno, and a pinch of salt. Cook, stirring occasionally, until onion is translucent, 6 to 7 minutes. Add tomatillos and cook, stirring occasionally, until just beginning to soften, 5 to 6 minutes.
- Transfer mixture to a blender; let cool slightly. Add 2 cups spinach, cilantro stems, and 1/2 cup water; season with salt and pepper. Blend until pureed, adding up to 1/2 cup more water if needed. Season with salt and pepper.
- Wipe skillet clean; return to medium heat. Swirl in remaining 1/4 cup oil, add spices, and cook, stirring often, until fragrant, 1 to 2 minutes. Add scallions, season with salt, and cook until softened, 2 to 3 minutes. Stir in chickpeas, tomatillo mixture, asparagus, and remaining 2 cups spinach. Nestle in poached eggs; cover and cook until eggs are heated through and asparagus is bright-green and crisp-tender, 3 to 4 minutes. Drizzle with oil and top with cilantro leaves; serve.
MOREL AND ASPARAGUS SANDWICHES WITH POACHED EGG
This open-face sandwich brings together woodsy morels and tender asparagus on ricotta-topped toast; it's crowned with an egg.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Stir together ricotta, 1/4 teaspoon salt, and pinch of pepper in a bowl; set aside.
- Heat a large skillet over medium-high heat. Add butter and oil; heat until butter has melted. Add asparagus, and cook, stirring, 1 minute. Stir in mushrooms. Add stock, and bring to a simmer. Cover, and cook 2 minutes. Uncover, and cook until asparagus is tender and bright green, about 2 minutes more. Add cream; cook until reduced and slightly thickened, 1 to 2 minutes. Stir in herbs and lemon juice. Season with salt and pepper; remove from heat.
- Bring a large shallow saucepan of water to a simmer. Working with 1 egg at time, break into a cup, and slide egg into water. Cook the eggs until whites are set, 2 to 3 minutes. Using a slotted spoon, transfer eggs to a plate lined with paper towels to drain.
- Spread ricotta mixture over bread slices, dividing evenly. Divide asparagus among slices, and drizzle with sauce. Top each with a poached egg. Season with salt and pepper. Serve immediately.
ASPARAGUS WITH POACHED EGG
A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 5
Steps:
- Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
- Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
- Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.
ASPARAGUS SALAD WITH A RUNNY POACHED EGG
A simple, balanced bistro-style salad that's low in calories but high in flavour, texture and nutrition
Provided by Jennifer Irvine
Categories Lunch
Time 13m
Number Of Ingredients 7
Steps:
- Pour the olive oil and vinegar into a small bowl, mix well and add the beetroot. Divide the mixed leaves and cucumber between 2 plates.
- Blanch the asparagus in a pan of simmering water for 2 mins, then remove and set aside. Crack the eggs into the pan and simmer gently for 3 mins until the whites are cooked and the yolks are just beginning to set, but still runny. Remove with a slotted spoon and drain on kitchen paper.
- Meanwhile, add the beetroot to the salad plates, pour over the dressing and lightly toss together. Top each plate with asparagus and a poached egg to serve.
Nutrition Facts : Calories 228 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
POACHED EGGS AND ASPARAGUS
This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go.
Provided by Melissa Weiner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon 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 a boil, and cook until asparagus is tender, about 4 minutes. Drain.
- Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 17.2 g, Cholesterol 223.6 mg, Fat 18.4 g, Fiber 4.3 g, Protein 19.7 g, SaturatedFat 9.6 g, Sodium 729.6 mg, Sugar 4.2 g
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