Grilled Asparagus and Poached Eggs

Who says you can't eat veggies for breakfast? If you like your eggs but want to find a good substitute for that toast on the side, try some delicious fresh asparagus.


1 bunch of asparagus, trimmed
2 tsp olive oil
1/2 tsp salt
1/4 tsp garlic powder
4 extra large eggs
1 tbsp. vinegar
Salt & Pepper to taste


Put a wide pan with about 1 1/2 inches of water on the stove and bring to a simmer. Set the oven on broil.

Brush the asparagus sticks with the olive oil and sprinkle with salt and garlic powder. Lay them on a shallow baking sheet and place them under the broiler for about 3 or 4 minutes on one side.

Shake or turn the asparagus, and return them to the broiler for another minute or two on the other side. Remove them from heat and divide the asparagus among four plates.

Add the vinegar to the water, and a healthy pinch of salt. As the water maintains a simmer, carefully break an egg into a small bowl so that you don't break the yolk.

Slide the egg from the bowl into the water gently at the '12 o'clock' position. Allow the egg to set up for about 2 to 3 minutes-- no more, or it will be firm and rubbery!

While the first egg is setting up, you can crack another egg into the bowl, and gently slide it into the water on the other side of the pan, at the 6 o'clock position.

Add another egg at the 3 o'clock position, and another at the 9 o'clock position. Just keep an eye on the clock so that no egg cooks for more than about 3 minutes.

Remove eggs as they finish cooking with a slotted spoon, letting the excess moisture drain away. Place them on top of the asparagus. Add salt and pepper to taste and serve immediately.

Photo: Savor The Senses Blog