Asparagus With Poached Egg and Roasted Tomatoes
Posted by Billy Bonilla
Cherry Tomatoes, Eggs, White Vinegar, Salt And Pepper, Asparagus, Olive Oil, Parsley
The Perfect Way to Store and Display Your Eggs
Asparagus With Poached Egg and Roasted Tomatoes Recipe
This dish is a simple and delicious way to enjoy spring's fresh flavors. The asparagus and cherry tomatoes are roasted to bring out their natural sweetness, and the poached eggs add a rich and creamy texture. It's ideal for brunch or a light dinner.
Ingredients
- 1 pint cherry tomatoes
- 4 eggs
- 1 tablespoon white vinegar
- Season with salt and pepper to taste
- 1 pound asparagus, trimmed
- 2 tbsp olive oil
- For garnish, use chopped fresh parsley
Time Needed
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Season the asparagus and cherry tomatoes with salt and pepper and toss with olive oil.
- Roast the vegetables for 15-20 minutes, until the asparagus is tender and the tomatoes are bursting, on a baking sheet.
- Poach the eggs while the vegetables roast: Bring a pot of water to a gentle simmer and add the white vinegar.
- Each egg should be cracked into a small dish and placed in the simmering water.
- 3-4 minutes, or until the whites are set but the yolks are still runny.
- Remove the eggs from the water with a slotted spoon and drain on a paper towel.
- Distribute the roasted vegetables among four plates and top with a poached egg on each.
- Serve immediately garnished with chopped parsley.
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