Delicious Poached Eggs and Asparagus Recipe

Enjoy a delightful breakfast or brunch with this simple and flavorful recipe for poached eggs and asparagus. The perfectly poached eggs and tender asparagus spears create a harmony of flavors that will impress your taste buds. This recipe is quick and easy to make, perfect for a busy morning or lazy weekend. Serve it with a side of toasted bread for a complete and satisfying meal. Try this recipe and elevate your breakfast game to the next level!

Ingredients

• 4 eggs
• 1 bunch asparagus, ends trimmed
• 2 tablespoons white vinegar
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Fresh parsley, for garnish

Directions

1. Bring a large pot of water to a gentle simmer. Add the white vinegar and a pinch of salt.
2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the trimmed asparagus spears and cook for 5-7 minutes, until tender.
3. In the simmering water, create a gentle whirlpool using a spoon. Crack one egg into a small bowl and carefully slide it into the whirlpool. Repeat with the remaining eggs, cooking no more than 2 eggs at a time.
4. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Use a slotted spoon to remove the poached eggs and place them on a paper towel to drain excess water.
5. Transfer the cooked asparagus to a serving platter and drizzle with fresh lemon juice. Season with salt and black pepper to taste.
6. Gently place the poached eggs on top of the asparagus. Garnish with fresh parsley.
7. Serve the poached eggs and asparagus with toasted bread on the side. Enjoy!

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