Steamed Asparagus with Poached Eggs
"Softly poached eggs atop tender asparagus, seasoned with kosher salt, freshly cracked pepper, and garnished with shaved Pecorino Romano. This uncomplicated yet flavorful dish makes for an excellent choice at breakfast, lunch, or brunch. Pair it with a slice of whole grain toast for a complete meal."
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Ingredients
- 2 bunches medium sized asparagus
- 4 large eggs
- kosher salt and fresh pepper
- 2 tbsp Parmigiano Reggiano
Instructions
- 1
Cook the asparagus in a steamer until it reaches a tender-crisp texture, then immediately rinse it under cold water for a few seconds to halt the cooking process.
- 2
Allow the asparagus to drain, then portion it out onto four individual plates.
- 3
Prepare the poached eggs using an egg poacher or by following the alternative method for poaching eggs without specialized equipment.
- 4
Carefully lift the poached eggs with a slotted spoon and place one egg atop each serving of asparagus.
- 5
Finish the dish by sprinkling freshly grated salt, pepper, and Parmigiano Reggiano on top. Enjoy your meal!