French · Brunch
Asparagus and Egg Plate
Blanched asparagus spears are arranged on a plate with a soft-poached egg and creamy white beans, topped with shaved Parmesan, toasted breadcrumbs, lemon zest and fresh herbs. A drizzle of olive oil and squeeze of lemon juice finish the dish with bright, buttery flavors.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
365Calories
17.8gProtein
20.9gFat
26.3gCarbs
3.4gSugar
7.8gFiber
512mgSodium
399mgChol
8.5gSat Fat
748mgPotassium
225mgCalcium
4.1mgIron
0.7mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
low-carb
herb-salt
hidden-gems
weekend-brunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Trim the woody ends off the asparagus spears and pat dry. Crack the egg into a small cup.
2
Toast
Melt the butter in a small skillet over medium heat, add the panko breadcrumbs and toss 2-3 minutes until deep golden and crisp.
3
Blanch
Bring a small pot of water to a rolling boil, add salt and blanch asparagus 2-3 minutes until bright green and just tender.
4
Poach
Bring a separate pot of water to a gentle simmer over medium-low heat, add vinegar, swirl into a whirlpool and slide in the egg. Poach 3 minutes until white is set and yolk jiggles softly.
5
Warm
Heat the cannellini beans in the asparagus pot over low heat 1 minute, then season with salt and pepper.
6
Plate
Spoon beans onto a plate, arrange asparagus alongside, place poached egg on beans, scatter breadcrumbs, Parmesan, zest, chives and tarragon, drizzle with olive oil and lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g asparagus spears, trimmed
- 22 large eggs
- 2/3 cup120g cooked cannellini beans
- 2 tsp2 tsp white wine vinegar
- 1 tbsp14g butter
- 4 tbsp20g panko breadcrumbs
- 2 tbsp16g shaved Parmesan
- 2 tsp2 tsp fresh lemon juice
- 1/2 tsp1/2 tsp lemon zest
- 2 tsp2 tsp chives
- 1 tsp1 tsp fresh tarragon leaves
- 1 tbsp14ml olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
