Elegant Sautéed Asparagus with a Perfectly Poached Egg Brunch
Elegant Sautéed Asparagus with a Perfectly Poached Egg Brunch
Brunch Delight: Asparagus & Poached Egg
In times when dining out feels uncertain, why not bring the delightful experience of a delicious brunch right into your home? This recipe offers a fantastic way to enjoy a restaurant-quality brunch from the comfort of your kitchen.
Sautéed Asparagus- 16 stalks fresh asparagus
- 1 Tbsp olive oil
- Pinch of salt
- Pinch of freshly ground black pepper
Making the Poached Egg- 2 fresh eggs
- 2 Tbsp white vinegar
Balsamic Vinaigrette- 4 Tbsp balsamic vinegar
- 4 Tbsp olive oil
- 2 Tbsp finely minced onion
- 2 pinches salt
- Pinch of freshly ground black pepper
Optional Accompaniments- Crispy cooked bacon
- Fresh tomatoes
- Warm toasted bread
- Grated cheese
- 2 fresh eggs
- 2 Tbsp white vinegar
Balsamic Vinaigrette- 4 Tbsp balsamic vinegar
- 4 Tbsp olive oil
- 2 Tbsp finely minced onion
- 2 pinches salt
- Pinch of freshly ground black pepper
Optional Accompaniments- Crispy cooked bacon
- Fresh tomatoes
- Warm toasted bread
- Grated cheese
- Crispy cooked bacon
- Fresh tomatoes
- Warm toasted bread
- Grated cheese
Cooking Instructions
Step 1
Begin by thoroughly washing the asparagus under running water. Trim off the tough woody ends, about 2.5 cm (1 inch) from the bottom. Next, use a vegetable peeler to thinly shave off the outer skin from the lower part of the stalks. This ensures a more tender bite.
Step 2
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the prepared asparagus and sauté quickly for about 2-3 minutes, ensuring they remain crisp-tender. Season with two pinches of salt and a dash of freshly ground black pepper.
Step 3
In a separate skillet over medium heat, cook the bacon until it’s golden brown and crispy. Depending on the bacon’s fat content, keep an eye on it to prevent burning, flipping it occasionally for even cooking.
Step 4
Once the bacon is nicely crisped, transfer it to a plate lined with paper towels to absorb any excess grease. This will help maintain its delightful crispiness.
Step 5
Now, let’s prepare a delicious vinaigrette. In a bowl, combine 4 tablespoons of balsamic vinegar, 4 tablespoons of olive oil, 2 tablespoons of finely minced onion, 2 pinches of salt, and a pinch of freshly ground black pepper. Whisk vigorously with a fork or whisk until well emulsified. The zestiness of the onion, the tang of the balsamic, and the richness of the olive oil will create a wonderful dressing.
Step 6
Poached eggs are best enjoyed immediately after cooking while they are warm. Therefore, arrange the sautéed asparagus, crispy bacon, bread, and any other desired ingredients on your serving plates first. Prepare everything else before you start making the poached eggs.
Step 7
Fill a deep saucepan with 4 cups of water (using a standard measuring cup) and add 2 tablespoons of white vinegar. Vinegar helps the egg white coagulate, creating a neat shape. Once the water reaches a gentle boil, reduce the heat to medium-low. Stir the water with a spoon in one direction to create a gentle whirlpool. This vortex helps the egg cook into a compact shape.
Step 8
Carefully crack an egg directly into the center of the swirling water. Be gentle to avoid breaking the yolk.
Step 9
As the egg cooks in the swirling water, the white will gradually set and softly encase the yolk. After about 1 to 2 minutes, when the white appears firm and opaque, and the yolk is still slightly runny, your poached egg is nearly ready.
Step 10
Gently lift the poached egg out of the water using a slotted spoon or a spider strainer. You can carefully ladle a bit of the hot water over the egg as you lift it to help it hold its shape. Be extra careful not to tear the white or break the yolk! ⚠️
Step 11
Place the freshly poached egg carefully on top of the sautéed asparagus on your plate.
Step 12
Generously drizzle the prepared balsamic vinaigrette over the asparagus and the poached egg. Ensure the dressing coats all the components nicely.
Step 13
Finally, sprinkle some grated cheese over everything for a delightful finish. Your beautiful Asparagus Sauté with Poached Egg brunch is now complete! The presentation alone is enough to make your mouth water.
Step 14
When you gently break into the poached egg with your fork, the luscious, runny yolk cascading down is an absolute masterpiece! This stunning visual promises an explosion of flavor. 🌟
Step 15
Don’t forget to dip your toast into any leftover dressing – it’s so good! This recipe is guaranteed to deliver a brunch experience rivaling your favorite café, so I highly recommend you try it and treat yourself to a wonderful meal at home.
Step 16
Transform your home into a top-tier brunch spot!
