I just cannot get enough enough of poached eggs!
I love how delicate and refined they look and taste, and I can never say no to a runny yolk! I just recently purchased a beautiful yellow lace maxi dress….and I think what made me fall in love with the color is it reminds me of the most perfect runny egg yolk. I have serious issues.
Poached eggs are great and super versatile. Once you get the technique down, you’ll be eating them with everything. I like to sauté up some dark greens, add a splash of balsamic vinegar, and finish with a perfectly poached egg. Top your salads, bowls, burgers-you name it.
Perfectly Poached Eggs with Prosciutto and Asparagus Bundles
Ingredients
- 5 very fresh eggs - or how ever many you want to make
- 1 tablespoon white vinegar
- 1 pound asparagus
- 4-5 slices of prosciutto
- salt and pepper
- olive oil
Instructions
For Asparagus and Prosciutto:
- I simply blanched mine in simmering water seasoned with salt for 3-4 minutes (depending on how thick your asparagus spears are.
- Remove asparagus and shock them in a bowl of cold ice water to stop the cooking.
- Arrange asparagus in groups of 4-6, wrap with prosciutto, top with poached egg.
How to Poach and Egg:
- Fill a wide pan and bring water to a gentle simmer, add a pinch of salt and vinegar.
- Crack the egg into a small bowl or cup (repeat with each egg).
- In one fluid movement, gently pour the egg into the simmering water.
- For a soft poach egg, allow to cook for 2 minutes. For a more soft-firm egg, allow to cook for 4 minutes.
- Remove egg with a slotted spoon. Cut off any ugly wispy edges with the spoon
- Drain on a paper towel.
- To serve, top with a drizzle of olive oil, season with salt and pepper.
Khanh says
Looks really delicious, Amy! I tried and failed the poaching technique this past weekend but I didn’t know to add vinegar to the pan. THANKS ?