I love this recipe because it’s the perfect combination of savory and satisfying, with a poached egg on toast that’s like a warm hug on a plate. Plus, the garlic-infused olive oil and smoked paprika give the asparagus a flavor twist that feels so gourmet, yet it’s incredibly easy to whip up!
I adore crafting culinary creations that showcase seasonal, fresh ingredients; Spanish Asparagus with Poached Eggs is a superb illustration of this. When you take fresh asparagus and pair it with a perfectly poached egg, you have a dish that’s already singing with flavor.
And you know what amps up the flavor? Some extra-virgin olive oil, a clove or two of fragrant, sautéed garlic, and a bit of smoked paprika for that essential touch.
And then there’s the toasted, crusty bread serving as the sidekick to this dish. I really can’t think of an ingredient that would make for a better accomplice.
Ingredients
Asparagus:
Full of fiber and vitamins; contributes a crisp, grounded savory element.
Eggs:
A source of protein, the high quality of which enhances the richness and creaminess of the finished product.
Extra-virgin Olive Oil:
Fats that are healthy produce a smooth, fruity essence.
Garlic:
Includes free radicals, provides a warm, inviting, and deliciously spicy scent.
Smoked Paprika:
Imparts a smoky, somewhat sweet taste; high in antioxidants.
Black Pepper:
Enhances the flavor with a subtle warmth and an inviting aroma.
White Vinegar:
Assists in keeping eggs forms intact while poaching; advantageous vinegar.
Parsley:
Finish fresh, color vibrant; vitamins and minerals packed.
Crusty Bread:
Delivers a contrasting texture that gleefully absorbs sauces.
Ingredient Quantities
- 1 bunch of fresh asparagus, trimmed
- 4 large eggs
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons white vinegar (for poaching water)
- Fresh parsley, chopped (for garnish)
- 4 slices of crusty bread, toasted
Instructions
1. Prepare a large skillet filled with water, and place it on medium heat until the water reaches a gentle simmer. Now it is time to add the vinegar.
2. As you wait for the water to come to a simmer, prepare the asparagus by trimming it and heating 1 tablespoon of olive oil in a skillet at medium heat. Add the asparagus and cook for about 5 minutes, until tender yet crisp. Then, remove the pan from the heat and set it, and the asparagus, aside.
3. Add the rest of the olive oil and the sliced garlic to the same pan. Sauté until the garlic is a golden color and has become crispy, then remove it from the pan and set it aside.
4. In the pan, add the paprika to the garlic oil and stir quickly to blend; then pour this over the cooked asparagus.
5. Salt and black pepper are used to season the asparagus. The ingredients are tossed to ensure even coating.
6. When the water simmers gently, break each egg into a separate small bowl. Carefully slide each egg into the egg-poaching saucepan, using the bowl to assist in getting the egg into the pan. Poach the egg for 3-4 minutes and use a slotted spoon to remove the poached egg.
7. With a slotted spoon, carefully take out the poached eggs and place them on a plate lined with paper towels to drip off any excess water.
8. Meanwhile, toast the slices of crusty bread in a toaster or under a broiler.
9. Uncooked asparagus strips should be laid across the toasted slices of bread. Each bread topped with asparagus should receive a poached egg. The egg then serves as the finishing touch.
10. Before serving immediately, sprinkle fresh parsley around the garlic and garnish. Adjust salt and pepper to taste. Enjoy!
Equipment Needed
1. Large skillet
2. Medium skillet
3. Slotted spoon
4. Small bowls (for cracking eggs)
5. Toaster or broiler (for toasting bread)
6. Knife (for trimming asparagus and slicing garlic)
7. Cutting board
8. Measuring spoons (for olive oil and vinegar)
9. Wooden spoon or spatula (for stirring and sautéing)
10. Plate lined with paper towels
11. Tongs or fork (for tossing asparagus)
12. Serving plate
FAQ
- Can I use a different oil instead of olive oil?Indeed, any oil with a mild flavor can be used as a substitute, but olive oil imparts a specific taste that pairs perfectly with the Spanish profile.
- How can I ensure my poached eggs are perfect?Ensure that the water is at a gentle simmer, then add the vinegar and create a gentle whirlpool to help the eggs maintain their form.
- Is smoked paprika necessary?Distinctly smoky in flavor, smoked paprika infuses the dish with a certain zest, but in its absence, sweet paprika may be used as a substitute. The flavor profile of the dish will undoubtedly change in the process.
- Can I prepare this dish ahead of time?Asparagus can be prepared in advance and heated through just before serving. Poached eggs are best cooked just before you want to eat them.
- What can I use as a substitute for crusty bread?Any bread of your choice can be used, for instance, sourdough or a baguette, preferably something that can hold the toppings well.
- Is it essential to slice the garlic thinly?Without a doubt, evenly sliced garlic is a must for even cooking and for infusing more flavor into your oil.
Substitutions and Variations
Asparagus, fresh: Substitute with green beans or tenderstem broccoli.
Use duck eggs for a richer flavor, or opt for silken tofu if you’re going vegan.
Replace extra-virgin olive oil with either avocado oil or sunflower oil.
Smoked paprika: Use standard paprika with a dash of cayenne pepper.
For poaching water: Substitute white vinegar with apple cider vinegar or lemon juice.
Pro Tips
1. Perfect Poached Eggs: To ensure your poached eggs are perfectly shaped, stir the water gently to create a small whirlpool before adding the eggs. This will help the egg whites wrap around the yolks.
2. Flavor Boost: For added flavor, consider drizzling a little lemon juice over the asparagus after cooking. The acidity will enhance the dish and complement the smoked paprika.
3. Bread Texture: For an extra crispy texture, lightly brush the slices of bread with olive oil before toasting. This will give them a golden crust and add to the overall richness of the dish.
4. Garlic Topping: When sautéing the garlic, be careful not to burn it, as it can become bitter. Remove the garlic slices as soon as they turn golden and keep a close watch.
5. Asparagus Variety: If you can find it, use thin asparagus spears for a more delicate texture and quicker cooking time. They will remain tender-crisp and pair beautifully with the eggs and bread.
Spanish Asparagus With Poached Eggs Recipe
My favorite Spanish Asparagus With Poached Eggs Recipe
Equipment Needed:
1. Large skillet
2. Medium skillet
3. Slotted spoon
4. Small bowls (for cracking eggs)
5. Toaster or broiler (for toasting bread)
6. Knife (for trimming asparagus and slicing garlic)
7. Cutting board
8. Measuring spoons (for olive oil and vinegar)
9. Wooden spoon or spatula (for stirring and sautéing)
10. Plate lined with paper towels
11. Tongs or fork (for tossing asparagus)
12. Serving plate
Ingredients:
- 1 bunch of fresh asparagus, trimmed
- 4 large eggs
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons white vinegar (for poaching water)
- Fresh parsley, chopped (for garnish)
- 4 slices of crusty bread, toasted
Instructions:
1. Prepare a large skillet filled with water, and place it on medium heat until the water reaches a gentle simmer. Now it is time to add the vinegar.
2. As you wait for the water to come to a simmer, prepare the asparagus by trimming it and heating 1 tablespoon of olive oil in a skillet at medium heat. Add the asparagus and cook for about 5 minutes, until tender yet crisp. Then, remove the pan from the heat and set it, and the asparagus, aside.
3. Add the rest of the olive oil and the sliced garlic to the same pan. Sauté until the garlic is a golden color and has become crispy, then remove it from the pan and set it aside.
4. In the pan, add the paprika to the garlic oil and stir quickly to blend; then pour this over the cooked asparagus.
5. Salt and black pepper are used to season the asparagus. The ingredients are tossed to ensure even coating.
6. When the water simmers gently, break each egg into a separate small bowl. Carefully slide each egg into the egg-poaching saucepan, using the bowl to assist in getting the egg into the pan. Poach the egg for 3-4 minutes and use a slotted spoon to remove the poached egg.
7. With a slotted spoon, carefully take out the poached eggs and place them on a plate lined with paper towels to drip off any excess water.
8. Meanwhile, toast the slices of crusty bread in a toaster or under a broiler.
9. Uncooked asparagus strips should be laid across the toasted slices of bread. Each bread topped with asparagus should receive a poached egg. The egg then serves as the finishing touch.
10. Before serving immediately, sprinkle fresh parsley around the garlic and garnish. Adjust salt and pepper to taste. Enjoy!
