Poached Eggs with Asparagus & Cherry Tomatoes
A light, nutritious, and flavorful dish featuring tender asparagus, juicy cherry tomatoes, and perfectly poached eggs, all drizzled with a fresh basil vinaigrette. Perfect for a healthy breakfast or brunch!
Ingredients
For the Poached Eggs & Vegetables:
3 large eggs
1 bunch asparagus, trimmed
1 cup cherry tomatoes, halved
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
For the Basil Vinaigrette:
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh basil, chopped
1 clove garlic, minced
½ tsp Dijon mustard
½ tsp red pepper flakes (optional)
Salt & black pepper, to taste
—
Instructions
1️⃣ Blanch the Asparagus
Bring a pot of salted water to a boil.
Add asparagus and cook for 2 minutes until bright green.
Transfer to ice water to stop the cooking process, then drain.
2️⃣ Roast the Tomatoes (optional for extra flavor)
Heat 1 tbsp olive oil in a pan over medium heat.
Add cherry tomatoes, season with salt and pepper, and sauté for 3-4 minutes until softened.
3️⃣ Poach the Eggs
Bring a pot of water to a gentle simmer.
Add a splash of vinegar (optional, to help eggs hold their shape).
Crack eggs into the water and poach for 3-4 minutes until whites are set but yolks are runny.
Remove with a slotted spoon and set aside.
4️⃣ Make the Vinaigrette
In a small bowl, whisk together olive oil, balsamic vinegar, basil, garlic, Dijon mustard, red pepper flakes, salt, and black pepper.
5️⃣ Assemble & Serve
Arrange the blanched asparagus and roasted cherry tomatoes on a plate.
Place the poached eggs on top.
Drizzle with basil vinaigrette and garnish with extra basil leaves.
Sprinkle with black pepper and serve immediately!
—
Nutrition Info
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Calories: ~300 per serving | Protein: ~18g per serving
Would you like any further modifications?