STEAMED ASPARAGUS WITH POACHED EGGS

 

Poached eggs with asparagus, kosher salt, freshly ground pepper, and shaved Pecorino Romano. This easy egg dish is great for breakfast, lunch, or brunch. This goes well with whole grain bread on the side.

 

INGREDIENTS

2 bunches medium sized asparagus, tough ends removed

4 large eggs

kosher salt and fresh pepper

2 tbsp Parmigiano Reggiano, freshly shaved

 

Asparagus should be steamed until tender-crisp, then run under cool water for a few seconds to halt the cooking.

Divide the asparagus among four dishes.

 

Poach eggs in an egg poacher or on stove top.

Remove each egg with a slotted spoon and set it on top of each dish of asparagus.

Season with freshly grated salt, pepper, and Parmigiano Reggiano and serve. Enjoy!!