Poached Eggs with Serrano Ham and Garlic Asparagus

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Poached Eggs with Serrano Ham and Garlic Asparagus
Prep Time
10 min
Cook Time
15 min
4 servings
Recipe by: Patricia Powell, 2014 Your Best Recipe Contest Finalist

This poached eggs recipe tastes even better than its beautiful appearance.


  • 4 tablespoons olive oil, divided
  • 3 large cloves garlic, peeled and thinly sliced
  • 1 1/2 pounds medium asparagus spears, trimmed
  • 1/2 cup chicken broth
  • sea salt and coarsely ground black pepper to taste
  • 1 tablespoon white vinegar
  • 1 tablespoon salt
  • 8 Eggland's Best Egg, large
  • 4 large slices from round loaf of crusty Italian bread, toasted (3/4-inch thick)
  • 4 ounces very thinly sliced Serrano ham
  • 1/4 cup finely shredded Manchego cheese
  • 1 tablespoon minced fresh Italian parsley
  • Ground Spanish paprika


Serving Size
1 serving
36 g
  Saturated Fat
11 g
367 mg
2369 mg
15 g
Dietary Fiber
1 g
20 g

In large skillet, heat 2 tablespoons olive oil over medium-low heat. Add garlic; sauté 1 minute or until very lightly browned. Remove garlic with slotted spoon; reserve for later use. Add asparagus and broth to hot oil; simmer 3 minutes or until crisp-tender, turning asparagus occasionally. Season with salt and pepper to taste.

Fill a large pot halfway with water. Add white vinegar and salt. Bring to a boil over high heat; reduce heat to low. Break eggs into custard cups, one at a time. Gently slide eggs into hot water, in 2 to 3 batches. Poach eggs 3 to 4 minutes or until egg whites are firm and yolks are slightly thickened. Remove eggs with slotted spoon.

Place toast on 4 serving plates. Top each evenly with Serrano ham, asparagus spears, asparagus broth and 2 poached eggs. Sprinkle with cheese, parsley and reserved garlic. Drizzle plates evenly with remaining 2 tablespoon olive oil. Sprinkle lightly with paprika.

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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