Eggs and asparagus on a plate
Poached Eggs and Asparagus
Cook time

Total time


Adding vinegar to the poaching water prevents the whites from spreading, and adding salt keeps the eggs buoyant.
Serves: 4

  • 4 Tbs. extra virgin olive oil, divided
  • 12⅜-inch-thick baguette slices
  • 1 clove garlic, halved
  • 1 ½lb. asparagus spears, preferably thick
  • 2 Tbs. vinegar
  • 1 tsp. sea salt
  • 4 large eggs
  • 1 Tbs. snipped chives

  1. Preheat oven to 400°F.
  2. Place paper-towel-lined plate next to stove.
  3. Spread 2 Tbs. oil over half of baking sheet.
  4. Arrange baguette slices in single layer on top of oil, and press down to coat 1 side with oil.
  5. Flip baguette slices over on baking sheet, and toast in oven 8 to 10 minutes, or until golden.
  6. Rub each toasted slice with garlic.
  7. Bring 1 inch salted water to a boil in skillet over medium heat.
  8. Add asparagus; cook 3 to 5 minutes, or until crisp-tender.
  9. Drain, and keep warm.
  10. Bring 2 qt. water, vinegar, and salt to a boil in 9-inch saucepan over medium heat.
  11. Crack 1 egg, and drop it into water, holding shell as close 
to surface as possible. Rapidly repeat with remaining eggs.
  12. Bring to gentle simmer. (Small bubbles should break surface of water around edges, not bubble up from bottom of pot.)
  13. Reduce heat to maintain temperature.
  14. Poach eggs 3 minutes.
  15. Transfer to prepared plate with slotted spoon.
  16. Divide asparagus among 4 plates.
  17. Top each serving with 1 poached egg. Drizzle with remaining 2 Tbs. olive oil. Season with salt and pepper (if desired), sprinkle with chives, and garnish with toasted baguette slices.