Poached Eggs Asparagus

poached eggs asparagus

Poached Eggs Asparagus

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Servings: 6
Calories: 165


  • 4 oz shortcrust pastry
  • 12 oz tin asparagus
  • 1 oz butter melted
  • 6 eggs


  • Roll out pastry to 1/8 inch (3 mm) thick, prick all over with a fork and line six 3 inch (7.5 cm) fluted tartlet tins, trim edges.
  • Stack the tins on top of one another and place an empty one on top.
  • Place on a baking sheet and cook in a hot oven Mark 7 (220°C) 425°F for 15 minutes, unstack the tins and cook for a further 10 minutes until golden.
  • Allow to cool. Place the tinned asparagus and juices in a saucepan.
  • Simmer gently for 2 minutes, drain. Toss lightly in melted butter.
  • Poach eggs (see below). Cut asparagus into 1 inch (2.5 cm) pieces. Divide between the pastry cases and top with a poached egg. Serve immediately.

Poached Eggs

  • Always use very fresh eggs. Bring water to the boil in a shallow pan. Turn off heat, crack eggs into water as near to the surface as possible. Cover with lid and cook undisturbed for about 5 minutes until whites set. The water should hardly simmer — boiling water will distort the egg shape. Remove with a slotted spoon and drain. Trim neatly with a small knife.
Calories: 165 kcal
Carbohydrates: 12 g
Protein: 8 g
Fat: 9g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 174 mg
Sodium: 189 mg
Potassium: 190 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 784 IU
Vitamin C: 3 mg
Calcium: 41 mg
Iron: 3 mg
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