Poached Eggs over Roasted Asparagus
  • 6 Eggs, cracked and placed in individual ramekins
  • 1 tablespoon of Cider Vinegar
  • 1 tablespoon of Salt
  • 1 lb. of Asparagus, washed and the woody stems snapped off
  • 4 tablespoons of Butter
  • 1 ½ cups of Bread Crumbs, made from day old bread
  • ¾ Cup of Parmaesen Cheese
  • 2 tablespoons of Butter
  • Sea Salt & Freshly Ground Pepper
  1. Fill a 12″ pan ½ full of water. Place over medium heat and add 1 tablespoon of vinegar and 1 teaspoon of the salt. Bring the water to a boil then reduce the heat, bringing the water to a simmer. One at a time, pour the egg into the water and simmer for two minutes per egg. Remove from the water with a slotted spoon to a plate covered with paper towels. Warm in a 200 degree oven for 5 minutes before serving.
  2. Heat the oven to 325 degrees. Melt 2 tablespoons of the butter in the microwave and toss it with the asparagus on a baking sheet. Spread out the asparagus evenly and roast for 7-10 minutes, depending on the thickness of the stalks. Turn the asparagus half way through. Remove from the oven.
  3. Meanwhile, melt the remaining butter in a small sauté pan and add the breadcrumbs. Stir over medium heat until warm and golden, 3 – 5 minutes.
  4. Divide the warm asparagus between 6 plates in an attractive manner. Sprinkle each serving with a 2 teaspoons of Parmesan cheese. Drape a poached egg over the asparagus and top with the warm breadcrumbs, 1 Teaspoon of the Parmesan cheese, season with salt & pepper. Serve immediately.
Recipe by Monica's Table at https://www.monicastable.com/poached-eggs-over-roasted-asparagus-sundaysupper/