POACHED EGGS WITH TARRAGON ASPARAGUS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Poached Eggs with Tarragon Asparagus image

I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves.-Jennifer Tidwell, Fair Oaks, California.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound fresh asparagus, trimmed
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon minced fresh tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/4 cup seasoned bread crumbs
4 large eggs

Steps:

  • Place 3 in. of water in a large skillet with high sides; bring to a boil. Add asparagus; cook, uncovered, 2-4 minutes or until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a separate large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add asparagus, tarragon, salt and pepper; cook asparagus 2-3 minutes or until crisp-tender, turning occasionally. Remove from pan; keep warm. In same skillet, melt butter over medium heat. Add bread crumbs; cook and stir 1-2 minutes or until toasted. Remove from heat., Add 2-3 in. fresh water to skillet used to cook asparagus. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook eggs, uncovered, 3-4 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; serve over asparagus. Sprinkle with toasted bread crumbs.

Nutrition Facts : Calories 170 calories, Fat 12g fat (4g saturated fat), Cholesterol 194mg cholesterol, Sodium 513mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

There are no comments yet!