Poached Eggs With Asparagus

1. 1

   Fill a medium saucepan halfway with water. Add vinegar; bring to a boil.

2. 2

   For each egg, crack egg into a cup or ramekin. Gently stir the boiling water to make a whirlpool. Carefully pour egg into whirlpool; poach 1-2 minutes for a soft yolk. Using a slotted spoon, transfer eggs to a plate. Cover and keep warm. Serve eggs on top of asparagus.

3. 3

   Meanwhile, melt butter in a medium skillet over high heat. Saute asparagus and sage for 2 minutes or until asparagus is tender, sage crisp and butter browned.

4. 4

   Place muffins on plates. Top with asparagus and eggs. Top with crisp sage leaves; drizzle with brown butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.