You are here

Poached Eggs over Asparagus on Toast

Poached Eggs over Asparagus on Toast


  • 1 bunch asparagus, woody ends trimmed
  • 2 tablespoons distilled white vinegar
  • 1 1/2 teaspoons sea salt, divided
  • 2 eggs
  • 2 slices whole-wheat toast
  • 1 tablespoon extra-virgin olive oil (optional)
  • 1 - 2 teaspoons toasted pumpkin seeds (optional)
  • 1 teaspoon truffle salt (optional)
  • 1/2 teaspoon black pepper (optional)


  1. Fill a medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes so asparagus maintain a bright green color and slight crunch. Immediately remove from boiling water and shock in a bowl of ice water. Reserve.
  2. Fill a medium saucepan about three-quarters full with water. Add vinegar and 1 teaspoon sea salt, and bring to a gentle simmer.
  3. Individually crack each egg into a small bowl, and slide eggs into water. Simmer for 4 minutes.
  4. Place toast on 2 plates. Top with asparagus, making an even layer. Using a slotted spoon, lift poached eggs from water and dab with a dry paper towel to remove excess moisture. Serve over asparagus with remaining 1/2 teaspoon sea salt. Top with olive oil, pumpkin seeds, truffle salt, and black pepper, if desired.


  • Recipe adapted from Cook Yourself Sexy by Candice Kumai, Rodale Books, 2012

Nutrition Information

Per serving: 166 kcal cal., 6 g fat (2 g sat. fat), 527 mg sodium, 4 g fiber, 5 g sugar, 12 g pro.. Percent Daily Values are based on a 2,000 calorie diet


Add a comment