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Saturday, April 7, 2012

Poached Eggs with Asparagus

This recipe for poached eggs with asparagus makes a very light meal which would be perfect for a slow carb diet, or any diet for that matter.  It would make a great breakfast that doesn't take very long at all to prepare.  For the hard core slow carb dieters, you could very easily add a portion of your favorite slow carb legume to the plate and have a very satisfying and filling breakfast.  This feels like a meal best prepared on a sunny spring morning using fresh asparagus and free range eggs, and then eaten out on a patio.


  • A bunch of asparagus
  • Eggs, as many as you like (I prefer free range, with the deep yellow yolk!)
  • Salt and pepper to taste


  1. Bend the asparagus and discard the ends where they naturally break.
  2. To a frying pan, add a small amount of water and boil.
  3. At the same time, fill a pot of water and set to a low boil.
  4. Add the asparagus to the water, and cover to steam for 4 or 5 minutes (until they are nicely softened but not mushy).
  5. Meanwhile, to the lightly boiling / simmering pot of water, gently break the eggs into the water.  Allow to cook for 2-4 minutes.  
    • Perfect poached eggs will still have a runny yellow yolk, before it has begun to become hard-boiled.  This may take some practice.  The amount of time depends on how hot the water is.  Also, if it is rapidly boiling, the bubbles with turn the uncooked egg into a giant mess.  No boiling!
    • Some people prefer to break an egg into a bowl and then gently pouring the egg into the water.  Also, some people recommend adding a shot of white vinegar to the water, as the acidity helps to keep the egg together.
    • An obviously easier way it to get a set of egg poachers.  :-)
  6. Remove the asparagus from the pan and distribute to breakfast plates.
  7. Scoop out the eggs with a slotted spoon and serve over top of the asparagus.
  8. Season with salt and pepper to your taste.
  9. Serve alongside a helping of black beans, or other slow carb diet staples.