Poached Eggs with Roasted Asparagus and Homemade Tomato Sauce

Poached Eggs with Roasted Asparagus and Homemade Tomato Sauce

Poached Eggs with Roasted Asparagus and Homemade Tomato Sauce

This Poached Eggs with Roasted Asparagus and Homemade Tomato Sauce is a great weeknight quick meal to prepare. You can also serve this as an appetizer or for brunch. I am addicted to putting a fried egg or poached egg on everything.

Healthy recipe number 3 for the week. Don’t forget about these, if you cook enough of my recipes, you too, will have to go on the “Slow Carb” diet. I always say diet food does not have to be boring. This is far from boring.

If I could, I would put a poached egg on everything.

This is a very simple side dish or starter for any meal. Lots of flavors and the colors are absolutely gorgeous.

That yolk is like liquid gold.

Poached Eggs with Roasted Asparagus and Homemade Tomato Sauce

5 April, 2013
: 4
: 15 min
: 30 min
: 45 min
: Easy

By:

Ingredients
  • 4 whole Eggs
  • 2 tablespoon White Vinegar
  • 1 bunch Asparagus, trimmed
  • 1 tablespoon Extra Virgin Olive Oil, for drizzling
  • Kosher Salt and Ground Black Pepper, for seasoning
  • For the Tomato Sauce
  • 1 whole Onion, chopped
  • 3 cloves Garlic, grated or minced
  • 1 pinch Red Pepper Flake, plus more for serving
  • 2 tablespoons Tomato Paste
  • 1 can {10 ounces} Diced Tomatoes
  • Chives, chopped for garnish
Directions
  • Step 1 Preheat your oven to 400 degrees F. In a medium size sauce pan heat the olive oil to medium heat, add the onions and sweat until tender. About 2-3 minutes. Add the garlic and red pepper flake and stir until fragrant, about 30 seconds. Stir in the tomato pasta and add the can of diced tomatoes, juice and all. Reduce heat and simmer on low until everything is ready for assembly.
  • Step 2 Place the trimmed asparagus on a sheet pan, drizzle with olive oil and season with kosher salt and ground black pepper. Roast in the oven for 15 minutes. Meanwhile, place a shallow pot of water on the stove, add the white vinegar and bring to a slow simmer.
  • Step 3 Work in batches. I like to take a small glass bowl and one by one crack my eggs into the bowl one at a time and slide the egg into the simmering water. Maintain a slight simmer, but don’t let the water boil.
  • Step 4 Poach the eggs for 4-5 minutes for a perfect medium egg. Remove eggs with a slotted spoon to a plate lined with paper towels. Let drain and assemble your plates. Plate the tomato sauce on top of the roasted asparagus and place the poached egg on top. Garnish with chives and a sprinkle of red pepper flake. Serve immediately and enjoy!

Poached Eggs with Roasted Asparagus and Homemade Tomato Sauce

Savor and Enjoy!



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