Champagne Poached Eggs with Asparagus
Champagne Poached Eggs with Asparagus
Ingredients
For the Champagne Poached Eggs
- 4 large eggs
- 1 1/2 cups Champagne or sparkling wine, dry
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Roasted Asparagus
- 1 pound fresh asparagus spears, woody ends trimmed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 lemon, juice of 1/2
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh chives, finely chopped
- 4 slices crusty bread or brioche, toasted, optional
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare the asparagus by trimming the woody ends. In a medium bowl, toss the asparagus spears with olive oil, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated. Spread the asparagus in a single layer on a baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Roast the asparagus in the preheated oven for 8-12 minutes, or until tender-crisp. Once roasted, drizzle with fresh lemon juice.
⏱️ 10 min•🌡️ 400
- 3
While the asparagus roasts, prepare the poaching liquid. In a wide, shallow saucepan or a deep skillet, combine the Champagne or sparkling wine, white wine vinegar, and 1/2 teaspoon salt. Bring the liquid to a gentle simmer over medium heat. Do not let it boil vigorously.
⏱️ 5 min
- 4
Carefully crack each egg into a small ramekin or bowl. Gently slide each egg, one at a time, into the simmering Champagne liquid. Poach the eggs for 3-4 minutes for soft-set yolks, or 5 minutes for medium-set yolks. The liquid should remain at a bare simmer, not a rolling boil.
⏱️ 5 min
- 5
While the eggs are poaching, melt the unsalted butter in a small saucepan or microwave. If using, toast the bread or brioche slices.
⏱️ 2 min
- 6
Using a slotted spoon, carefully remove the poached eggs from the liquid, allowing any excess liquid to drain. You can gently blot them on a paper towel if desired.
⏱️ 1 min
- 7
To serve, arrange a portion of roasted asparagus on each plate, optionally alongside a slice of toasted bread. Carefully place a poached egg on top of the asparagus (or bread). Drizzle with melted butter, sprinkle with freshly ground black pepper, and garnish generously with chopped fresh chives.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Champagne Poached Eggs with Asparagus
Ingredients
For the Champagne Poached Eggs
- 4 large eggs
- 1 1/2 cups Champagne or sparkling wine, dry
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Roasted Asparagus
- 1 pound fresh asparagus spears, woody ends trimmed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 lemon, juice of 1/2
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh chives, finely chopped
- 4 slices crusty bread or brioche, toasted, optional
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare the asparagus by trimming the woody ends. In a medium bowl, toss the asparagus spears with olive oil, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated. Spread the asparagus in a single layer on a baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Roast the asparagus in the preheated oven for 8-12 minutes, or until tender-crisp. Once roasted, drizzle with fresh lemon juice.
⏱️ 10 min•🌡️ 400 - 3
While the asparagus roasts, prepare the poaching liquid. In a wide, shallow saucepan or a deep skillet, combine the Champagne or sparkling wine, white wine vinegar, and 1/2 teaspoon salt. Bring the liquid to a gentle simmer over medium heat. Do not let it boil vigorously.
⏱️ 5 min - 4
Carefully crack each egg into a small ramekin or bowl. Gently slide each egg, one at a time, into the simmering Champagne liquid. Poach the eggs for 3-4 minutes for soft-set yolks, or 5 minutes for medium-set yolks. The liquid should remain at a bare simmer, not a rolling boil.
⏱️ 5 min - 5
While the eggs are poaching, melt the unsalted butter in a small saucepan or microwave. If using, toast the bread or brioche slices.
⏱️ 2 min - 6
Using a slotted spoon, carefully remove the poached eggs from the liquid, allowing any excess liquid to drain. You can gently blot them on a paper towel if desired.
⏱️ 1 min - 7
To serve, arrange a portion of roasted asparagus on each plate, optionally alongside a slice of toasted bread. Carefully place a poached egg on top of the asparagus (or bread). Drizzle with melted butter, sprinkle with freshly ground black pepper, and garnish generously with chopped fresh chives.
⏱️ 2 min