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Perfectly Poached

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All week long I have been fantasizing about poached eggs. It is by far my favorite way to eat an egg, however I’ve never actually cooked them this way – just ordered at restaurants. After talking to some foodie friends and doing some online research, I discovered a blog with thorough directions to cooking the perfect poached egg. I was so excited to make my poached eggs! But I had nothing in the house to pair them with – not even some bread. So this morning I popped into the farm stand down the street and picked up a bunch of asparagus, prosciutto, and a lemon. I proceeded to create the perfect poached egg meal.


  • 8 asparagus spears, trimmed
  • 1 TB extra virgin olive oil
  • 1 garlic clove, chopped
  • 1 TB whole wheat panko bread crumbs (or regular bread crumbs)
  • 2 oz of prosciutto, torn into smaller pieces
  • 2 eggs
  • 1 tsp white vinegar
  • 1/2 tsp lemon zest
  • salt & pepper to taste

Start by preheating the oven to 400 degrees. Meanwhile, arrange asparagus spears in a banking pan. Toss with olive oil, and add garlic, bread crumbs and a dash of salt and pepper. Once the oven is heated, cook for ten minutes, tossing once half way through. Once the asparagus is cooked, transfer to a plate and top with pieces of prosciutto.

While the asparagus is cooking, heat a large pot with about 1-2 inches of water and add the white vinegar. You do not want to heat to a boil, but the point of bubbling right before it starts to boil. If the water boils, lower the heat to bring it back down to a lower temperature.

Crack each egg into a separate, smaller dish. This will make it easier to transfer into the pot.

Once the water is ready, slowly slide each egg into the pot, using a rubber spatula to keep the whites around the yolk. If the egg sticks to the bottom of the pan, use the spatula to lift it up a bit. Cook the eggs like this for about three minutes, then remove with a slotted spoon. Top the asparagus and prosciutto with the eggs, salt and pepper, and lemon zest.

When devouring this dish, I would aim to get the perfect bite with every spoonful: a piece of asparagus, a slice of prosciutto, and some egg. YUM!

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

6 responses »

  1. Haven’t ever tried to cook eggs this way (fear of failure?), but may it’s time to gather my supplies and head to the kitchen. Thanks for the inspiration.

  2. These look yummy! I may have to have poached eggs for breakfast now!

  3. This looks SOOOO delicious! I’ll bet the saltiness of the proscuitto was perfect with the eggs. I will try to make it soon!

  4. This combination has been a huge favourite for a spring meal for me for decades. However, have to admit to not having baked the asparagus nor used panko crumbs. Thank you for the interesting variation, which somehiow adds ‘body’ to the dish!

  5. I have to try and make this. Looks amazing!!!

  6. Congrats on what looks like a super successful job on those eggs. A delicious looking meal for sure!


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