December 19, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Asparagus-and-poached-egg-with-caper-dressing.jpg" srcset="https://img.taste.com.au/RHe5txOC/w720-h480-cfill-q80/taste/2016/11/asparagus-and-poached-egg-with-caper-dressing-21456-1.jpeg 720w, https://img.taste.com.au/FANwlEp_/w643-h428-cfill-q90/taste/2016/11/asparagus-and-poached-egg-with-caper-dressing-21456-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Asparagus and poached egg with caper dressing"
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- 0:07 Prep
- 0:10 Cook
4 Servings- Capable cooks
Wake up to a delicious combination of tender asparagus topped with poached eggs.
Featured in
Egg recipes, Vegetarian recipes
Ingredients
- 20 thin asparagus spears, ends trimmed
- 1 tablespoon white vinegar
- 4 eggs
- 60ml (1/4 cup) extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon capers, rinsed, drained, chopped
- 3 anchovies, drained on paper towel, finely chopped
- Salt & freshly ground pepper
- 4 thick slices crusty Italian bread
Method
Step 1
Cook asparagus in a saucepan of salted boiling water for 3 minutes or until just tender. Drain.
Step 2
Add the white vinegar to a saucepan of water and bring to the boil over high heat. Crack 1 egg into a bowl. Use a large spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Remove and set aside on a plate. Cover loosely with foil to keep warm and repeat with remaining eggs.
Step 3
Combine olive oil, red wine vinegar, capers and anchovies in a jug. Taste and season with salt and pepper.
Step 4
Preheat grill on high. Toast bread and place on plates. Top with asparagus and poached egg. Drizzle with the dressing and serve.
Nutrition
1216 kj
Energy
20g
Fat Total
4g
Saturated Fat
2g
Fibre
13g
Protein
219mg
Cholesterol
398.94mg
Sodium
2g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
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