Asparagus With Poached Eggs

1. 1

   Fill a medium saucepan to the rim with water and set on high

2. 2

   Heat olive oil in a pan at medium heat. Add asparagus and sautee, tossing regularly, for about 10 minutes (or until tender)

3. 3

   When water is at a rolling boil, crack and add eggs right at the surface so they tumble into the water in one piece. Cover and remove from heat. Set a timer for 3-4 minutes (depending on how runny you like the yolk)

4. 4

   Toast bread slices

5. 5

   Check doneness of asparagus with a fork. If they pierce easily, asparagus are done. Arrange 4-5 stems per plate

6. 6

   When done, remove eggs from water with a slotted spoon. Set atop asparagus, season with pepper flakes and salt. Serve with toast

* Per serving · 4 servings · Values may vary.

No additional tips available.