Poached eggs with asparagus and dill
SmartPoints® value per serving
This is our favorite, easiest way to poach a couple of eggs—be sure not to skip the step of adding the vinegar—but if you have an egg poacher, by all means, go ahead and use it. Instead of having to wash out another pan and turn on the oven, the asparagus is heated up and softened in the microwave, then flavored with fresh lemon juice and a touch of extra-virgin olive oil (try to use the highest-quality olive oil you can find). Crisp slices of bacon served alongside this dish will put it over the top and keep you coming back to this recipe.
2 tsp, white
25 spear(s), medium, (about 1/2 bunch) pencil (thin) spears, trimmed
Fresh lemon juice
Extra virgin olive oil
1 Tbsp, chopped
- Bring 4 cups water to boil in medium deep skillet. Reduce heat to bare simmer; add vinegar. Break 1 egg into cup. Holding cup close to water, slip egg into water. Repeat with remaining egg. Cook until whites are firm but yolks are still soft, about 5 minutes. With slotted spoon, transfer eggs, one at a time, to paper towel–lined plate to drain. Keep warm.
- Meanwhile, combine asparagus and 1 tablespoon water in glass pie plate. Cover loosely with sheet of wax paper; microwave on High until asparagus are crisp-tender, 2–3 minutes. Drain. Drizzle lemon juice and oil over asparagus; toss until coated evenly.
- To serve, divide asparagus evenly between 2 plates. Top each with 1 egg and sprinkle with dill, salt, and pepper.
- Per serving: 12 asparagus and 1 egg