Poached Eggs with Asparagus
The classic pairing of steamed asparagus and poached eggs makes a tasty breakfast or brunch, but we like it as a complete, healthy meal any time of day.
- 2 cups hot water
- 1 tsp. vinegar
- 4 large eggs
- 14 medium asparagus spears, steamed
- Fresh ground black pepper (to taste; optional)
Here are your instructions:
Bring water to boil in medium saucepan over medium-high heat. Add vinegar; reduce heat to maintain a gentle boil.
Place one egg into a small bowl. Hold bowl close to the water’s surface and slip the egg into the water, repeat with remaining eggs; cook for about 3 to 4 minutes, or until whites are completely set. Gently lift eggs out of water.
Place seven asparagus spears on each serving plate. Top with two eggs and pepper (if desired).