Poached Egg and Asparagus Tartine Recipe
Enjoy a delicious and healthy Poached Egg and Asparagus Tartine, perfect for brunch or a light lunch. This recipe combines the delicate flavors of poached eggs with the freshness of asparagus, served on toasted sourdough bread.
Equipment
- 1 Non-stick skillet For blanching asparagus
- 1 Pot For poaching eggs
- 1 Toaster or Grill For toasting sourdough bread
Ingredients
- 2 slices Sourdough bread Thickly sliced
- 4 large Eggs Fresh for poaching
- 1 bunch Asparagus Trimmed
- 1 tbsp Vinegar For poaching eggs
- to taste Salt and black pepper,
Instructions
- Blanch the asparagus in boiling water for 2-3 minutes until tender but still crisp.
- Remove the asparagus from the boiling water and plunge into ice water to stop the cooking process. Drain and set aside.
- Fill a pot with water, add vinegar, and bring to a gentle simmer.
- Crack each egg into a small bowl and gently slide into the simmering water.
- Poach the eggs for 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon.
- Toast the sourdough bread slices until golden and crispy.
- Top each slice of toasted bread with equal portions of blanched asparagus.
- Carefully place a poached egg on top of the asparagus. Season with salt and pepper to taste.
- Serve immediately.
Notes
For an extra kick, add a sprinkle of chili flakes on top of your tartine or a drizzle of hollandaise sauce for a richer flavor.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 3gCholesterol: 370mgSodium: 650mgPotassium: 299mgFiber: 3gSugar: 3gVitamin A: 43750IUVitamin C: 10mgCalcium: 1000mgIron: 0.7mg
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