Poached Eggs over Roasted Asparagus #SundaySupper

Spring is here!  Last week was a teaser, the weather was glorious.  This week it’s a bit gloomy outside.  It’s no matter, I can celebrate spring with one of my absolute favorite spring creations.  Eggs, asparagus, Cheese…how can you go wrong?  I have asparagus in my garden and it is so exciting to see it pop up out of the soil every year.  This is the time of year that the garden is just getting planted so the early spring vegetables are a welcome sight.  I have a month or two to wait but the spring weather we’ve been enjoying has me chomping at the bit.


The simplicity of this dish is what makes it so striking.  It’s a recipe can be served for brunch, a special lunch or a beautiful first course for a special dinner.  Steve likes it topped with hollandaise sauce.  How decadent is that?

Poached Eggs Over Asparagus

Poached Eggs Over Asparagus

5.0 from 2 reviews
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.

Check out all of the Eggtastic recipes featured in the Sunday Supper event:

Appetizers & Sides

Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)


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