Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Poached Egg and Asparagus Toasts with Beurre Blanc

By Layla Schlack April/May 2015 Issue

Presented by Eggland's Best

Servings: 4

This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks and tastes as if it took twice as long.

Ingredients

  • 8 stalks asparagus, trimmed and halved crosswise
  • 1/2 tsp. cider vinegar
  • 4 large Eggland’s Best eggs
  • 1/4 cup white wine
  • 3 Tbs. fresh lemon juice
  • 1 Tbs. finely chopped shallot
  • 4 oz. unsalted butter, cut into 1/2-inch pieces
  • 1 Tbs. thinly sliced fresh chives
  • Kosher salt and freshly ground black pepper
  • 2 English muffins, split and toasted

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 17
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 245
  • Sodium (mg): 500
  • Carbohydrates (g): 16
  • Fiber (g): 1
  • Protein (g): 10

Preparation

  • Fill a 3-quart saucepan with 2 inches of water and bring to a boil. Boil the asparagus until crisp-tender, 3 to 4 minutes. With a slotted spoon or tongs, transfer to a paper-towel-lined plate.
  • Add the vinegar to the water, and bring to a simmer. One at a time, crack the eggs into a small bowl and gently slide each egg into the water. Poach until the whites are set, 2 to 3 minutes. With a slotted spoon, remove the eggs from the water in the order they were added and gently blot dry with a paper towel.
  • In an 8-inch skillet, combine the wine, lemon juice, and shallot. Bring to a simmer over medium-high heat and cook until the liquid has reduced to about 1 Tbs. Turn the heat to low and whisk in the butter a few pieces at a time. It should melt gradually to form a creamy sauce. Stir in the chives. Season to taste with salt and pepper. Top the English muffins with the asparagus, eggs, and sauce. Pass any remaining at the table.
(1 rating) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews (2 reviews)

  • Hig87 | 09/04/2017

    My kids and I enjoyed this for brunch this weekend and found it to be absolutely wonderful. Tasting the beurre blanc sauce prior to plating, I was thinking, "Wow! Kinda overboard on the lemon juice." Then I thought, maybe the richness of the yolks will knock it down a little ... and that is exactly how the dish came together. The shallots were notable, complimented by the butter, and then the lemon nicely subdued by the richness of the yolks ... oh yeah, this really comes together in a harmonious goodness. Very yummy and something you should try! Thank you FC!!

  • User avater
    jackie2830 | 04/11/2015

    Mmmmmm! It's 6:30 AM, we had this for dinner last night and I can still taste the whole meal, but ESPECIALLY the Beurre Blanc! I used sourdough bread toasted, and we had sliced Easter ham-off-the bone, on the side, which I warmed in the oven, to round out a dinner meal. Sooooo good! Did not change a thing.

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop
Moveable Feast

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2019 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - June/July 2019

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?