Poached eggs with asparagus and ham

SmartPoints® value per serving
Total Time
18 min
6 min
8 min
Poached eggs, asparagus, and ham are a beautiful combination of flavors, and this dish is truly a wonderful, hearty way to start off your day. This recipe is also easy to scale up for a crowd in case you're having a few people over for a midday brunch. To get that crisp-tender texture for the asparagus, instead of heating it up in a skillet, we recommend microwaving it with a little bit of water, which helps to eliminate the possibility of overcooking it. Arrange the cooked ham and asparagus on some toast, then top with the perfectly poached eggs, and you're all ready to go.


White wine vinegar

1 Tbsp


2 large egg(s)

Olive oil

1 tsp

Uncooked country style lean ham slice

2 oz, 2 (1-ounce) slices

Uncooked asparagus

1 cup(s), 8 thin spears, trimmed


2 Tbsp

Reduced-calorie whole wheat bread

2 slice(s), toasted


2 tsp, snipped fresh


  1. To poach eggs, fill deep skillet with water and bring to boil. Add vinegar and reduce heat to bare simmer. Break 1 egg into cup. Holding cup close to water, slide egg into water. Repeat with remaining egg. Cook until whites of eggs are firm but yolks are still soft, 4–5 minutes. With slotted spoon, transfer eggs, one at a time, to paper towel–lined plate to drain.
  2. Meanwhile, heat oil in medium nonstick skillet over medium heat. Add ham and cook, turning once, until heated through, about 2 minutes.
  3. Put asparagus in glass pie plate and add 2 tablespoons water. Cover with wax paper and microwave on High until crisp-tender, 30 seconds—1 minute.
  4. Place toast on 2 plates. Top evenly with ham, asparagus, and eggs. Sprinkle evenly with chives.
  5. Per serving (1 plate)


Serve this simple egg dish with a bowl of fresh sliced strawberries topped with a dollop of creamy Greek yogurt (⅓ cup plain low-fat Greek yogurt will increase the SmartPoints by 1).