Poached Eggs With Asparagus And Lemon Butter Recipe

Name: Poached Eggs With Asparagus And Lemon Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, softened; 1-1/2 teaspoons minced fresh parsley; 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon; 1 teaspoon lemon juice; 1/2 teaspoon grated lemon zest; 1/8 teaspoon salt, divided; 16 fresh asparagus spears, trimmed; 1 tablespoon white vinegar; 4 large eggs; 2 English muffins, split and toasted; Dash pepper

Servings: persons

1/4 cup butter, softened
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest
1/8 teaspoon salt, divided
16 fresh asparagus spears, trimmed
1 tablespoon white vinegar
4 large eggs
2 English muffins, split and toasted
Dash pepper

1
In a small bowl, combine butter, parsley, tarragon, lemon juice and zest and a dash of salt; chill until serving.
2
In a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 3-4 minutes or until crisp-tender.
3
Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a custard cup or saucer; holding cup close to surface of water, slip eggs into water.
4
Cook, uncovered, 3-5 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.
5
Spread 1-1/2 teaspoons lemon butter over each English muffin half; top with 4 asparagus spears, 1 egg and another 1-1/2 teaspoons lemon butter. Sprinkle with pepper and remaining salt.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup butter, softened, 1-1/2 teaspoons minced fresh parsley, 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon, 1 teaspoon lemon juice, and more.

Yes, Poached Eggs With Asparagus And Lemon Butter falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Eggs With Asparagus And Lemon Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions