Spring / No. 04 / Poaching an egg
Poached Eggs on Asparagus Toast
Thick toast rubbed with garlic, topped with roasted asparagus, softly poached eggs, lemon and flaky salt. A spring breakfast that teaches poaching.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Yield
- 2 servings
Photo via Wikimedia Commons (CC0).
A poached egg is a small kitchen milestone. Once you can make one with a tidy white and a runny yolk, a whole world of breakfasts, salads and grain bowls opens up. Here we set two of them on garlicky toast with roasted spring asparagus and a little lemon. It is simple, quick and looks like something from a good cafe.
Fresh eggs make the biggest difference. As eggs age, the white thins out and spreads into wispy strands in the water. A quick strain through a fine sieve removes that loose white and gives you a neat, round egg every time.
Method
- 1
Heat the oven to 425°F (220°C). Toss the asparagus with the oil, salt and pepper on a sheet pan. Roast for 8 to 10 minutes, until tender and lightly browned in spots.
- 2
Meanwhile, fill a wide saucepan with about 3 inches of water, add the vinegar if using, and bring to a bare simmer over medium heat.
- 3
Brush the bread with olive oil and toast in a skillet or under the broiler until golden and crisp. Rub one side of each slice with the cut garlic.
- 4
Crack one egg into a fine-mesh sieve set over a bowl and let the thin white drain for a few seconds, then tip the egg into a small cup. Repeat with each egg, using a separate cup.
- 5
Stir the simmering water gently to create a slow swirl, then lower the cups to the surface and slide the eggs in one at a time. Cook for 3 to 4 minutes.
- 6
Lift the eggs with a slotted spoon and blot the bottom of the spoon on a folded paper towel.
- 7
Lay the asparagus on the toast, top each slice with two eggs, squeeze over some lemon, and finish with flaky salt, pepper and chives.
Cook's notes
- To poach eggs ahead for a crowd, cook them, slide them into ice water and refrigerate up to a day. Rewarm in hot (not simmering) water for 1 minute.
- Thicker asparagus works; add 4 to 6 minutes to the roasting time.
- Shaved Parmesan or a spoon of ricotta on the toast is a good addition.
Keeping
Assemble just before eating. Roasted asparagus keeps 3 days in the fridge and is good cold in salads.
Cooking times and temperatures are guides; ovens, stoves and ingredients vary. This recipe is for home cooking and is not dietary or medical advice. Check labels for allergens.
