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Poached Eggs with Goat Cheese and Asparagus

Breakfast, Brunch | April 14, 2014 | By


With the little care  , you can  improve  your simple poach eggs.

6 eggs
2Tbs. finely chopped fresh chives
1/4 tsp. finely chopped fresh tarragon
2 Tbs. finely chopped fresh red pepper
1/2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
150 grams goat cheese, crumbled
200 grams asparagus, tough ends trimmed, spears steamed until just tender
and cooled

In a bowl, whisk together the eggs, chives, tarragon, red pepper the 1/2 tsp. salt and pepper. Stir in 100 g of the cheese. Cut enough asparagus ends into 1/4-inch lengths to measure 150 g and add to the egg mixture. Reserve the remaining asparagus spears.

Fill an egg-poaching pan with 1/2 inch water, set over medium heat and bring to a simmer. Lightly oil the poaching cups and warm the cups in the pan. Put an eggs mixture  into each cup, cover the pan and cook to the desired doneness, 2 to 4 minutes

Transfer the eggs to individual plates, season with salt and pepper, and serve immediately.




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Georgia Bitay