Poached Eggs and Asparagus

Poached Eggs and Asparagus

12 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  duchessmellie

“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. You can just put in on before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go. ”

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Adjust Servings

Original recipe yields 4 servings


  1. 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
  2. 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.
  3. 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.

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Reviews (12)

Rate This Recipe
Christine M

Christine M

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.



While I use a different poaching method, this is my idea of a top-notch breakfast -- there is nothing else like oozy egg yolk combined with creamy cheese, crunchy toast and crisp tender asparagus.... heaven on a plate. When fresh asparagus is in season, I often enjoy this for lunch or dinner as well... yes, it's that sublime.



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!!

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Amount Per Serving (4 total)

  • Calories
  • 306 cal
  • 15%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 17.2 g
  • 6%
  • Protein
  • 19.7 g
  • 39%
  • Cholesterol
  • 249 mg
  • 83%
  • Sodium
  • 788 mg
  • 32%

Based on a 2,000 calorie diet



previous recipe:

Roasted Asparagus Prosciutto and Egg


next recipe:

Asparagus with Garlic and Onions