Main ingredients 🥩
asparagusolive oiltomatoshallotparsleywhite wine vinegareggcheese
Sam Kim's Asparagus Poached Egg Brunch
A luxurious healthy brunch featuring crispy grilled asparagus and tomatoes topped with a moist poached egg and tangy white wine vinaigrette.
🙋 Recommended for
- ⭐ Those who want to enjoy a leisurely home brunch like at a café on weekends or days off.
- ⭐ Those who want to taste the savory combination of crisp asparagus and soft egg yolk.
Ingredients needed 🛒1 servings
- 1 pack asparagus
- salt to taste
- olive oil as needed
- 2 cherry tomatoes
- 1/2 shallot
- parsley to taste
- 1-2 tbsp white wine vinegar
- pepper to taste
- 1 egg
- cheese to taste
Recipe 🍳
- Trim the woody ends of the asparagus and make a shallow cut along the lower part of the stalks. Blanch in salted boiling water for about 1 minute 30 seconds, then drain.
- Heat olive oil in a hot pan. Add the blanched asparagus and tomatoes cut into bite-sized pieces. Lightly grill until crisp-tender, then transfer to a plate.
- Prepare the vinaigrette by mixing minced shallot (or onion), chopped parsley, olive oil, salt, pepper, and white wine vinegar.
- Bring water to a gentle simmer in a pot. Create a whirlpool by stirring the water in one direction, then crack an egg into the center to make a poached egg.
- Once the egg white is set and surrounds the yolk softly, carefully lift it out with a slotted spoon and drain excess water.
- Arrange the grilled asparagus and tomatoes on a plate, place the poached egg on top, drizzle with the vinaigrette, and finish by grating cheese over the dish.
- Blanch asparagus in salted water for 1 minute 30 seconds, then pan-grill with tomatoes.
- Mix minced shallot, parsley, white wine vinegar, olive oil, salt, and pepper to make the dressing.
- Create a whirlpool in simmering water, add the egg, and shape it into a poached egg.
- Top the asparagus and tomatoes with the poached egg and dressing, then grate cheese over the top.
Cooking tips 💡
- Do not over-blanch the asparagus; keep it around 1 minute 30 seconds to maintain a crisp texture when pan-grilled.
- When making poached eggs, keep the water at a gentle simmer (not a rolling boil) and maintain the whirlpool to ensure the whites gather neatly without spreading.
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