Spanish Asparagus with Poached Eggs

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based option.

garlic

🥗Healthier: shallots

💰Cheaper: onion

Shallots offer a milder flavor, while onion is more economical.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro adds freshness, while green onions are cost-effective.

Wash a bundle of fresh asparagus under cold running water and pat them dry with a dishcloth.

Pack the asparagus with the top part in the bottom and cut off between 2 to 3 inches from the end.

Add the asparagus into a baking tray lined with foil paper in a single layer.

Brush the asparagus with extra-virgin olive oil and season with sea salt and freshly cracked black pepper.

Add the asparagus into a preheated oven on the bake + broil option at 250 C - 475 F.

Fill a saucepan a little over halfway with cold water and add 1/2 tablespoon of white wine vinegar and sea salt, then heat on high until boiling.

Once boiling, lower the heat to low medium to keep the water at a simmer.

After 15 minutes, take the asparagus out of the oven and set aside.

Cut a crusty loaf of bread into diagonal slices about 1/2 inch thick.

Crack each egg into an individual bowl for easier poaching.

Create a whirlpool in the simmering water using a whisk, then gently add the egg into the pan.

Poach the egg for 3 to 3 1/2 minutes, then remove with a slotted spoon and shake off excess water before transferring to a plate.

Continue to individually poach the remaining eggs, using a total of 4 for this recipe.

Assemble the dish by adding 3 to 4 asparagus onto each piece of bread, then top with a poached egg.

Season the eggs with sea salt, freshly cracked black pepper, and a sprinkle of sweet smoked Spanish paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens