I love eggs in all forms, especially when they are soft and runny. I am one of those people who always has eggs in the fridge and I am always looking for new ways to cook them. The beauty with eggs is that you can eat them at any time of the day, not just for breakfast. This dish was so simple to make, yet delicious!
Ingredients
(4 servings)
4 eggs
24 asparagus
Sauce:
3/4 cup heavy cream
1 chicken bouillon tablet
1/4 cup chopped onion
1 tablespoon mustard
Salt and pepper to taste
1/2 teaspooon fresh thyme
1/2 garlic clove
Directions
To make the sauce: Place all the ingredients in a blender and blend until smooth. Set aside.
Fill a medium pot with water and bring it to a boil. Place the asparagus and blanch 1 minute. Rinsed with cold water and set aside.
To poach the eggs: Fill a saucepan with water and place on the stove over medium heat.
Crack one egg into a cup and carefully pour it into the water. Repeat with the rest of the eggs. Usually takes about 4 to 5 minutes to cook a soft to firm egg.
When they are ready, remove from the water with a slotted spoon place them on paper towel. Sprinkle salt and serve on top of the asparagus drizzled with mustard sauce.
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{ 25 comments… read them below or add one }
A tasty, fab & georgous meal, Erica!! Estupendo!
Me gusta mucho!!! MMMMMMMMMMM,….!!!!!!!
Beautiful presentation..yummy and healthy
yum…I love eggs and always have a ton of them on hand too…I’m also trying to figure out what I need to do to have chickens so we can have our own fresh eggs…maybe by the end of this summer!
this looks delicious…the sauce looks wicked…and incredible…
I’ve not been around lately…but I’ve certainly not forgotten you.
That egg looks just perfect!
I love asparagus…This sounds really delicious!
Thank you all!
What a great idea! It is such a nice looking dish too. I like getting new ways to fix eggs too. My daughter is funny though, she won’t eat eggs except for breakfast!
My god, that is one of the prettiest dishes I’ve ever seen. It’s like the asparagus is peeking out from under a duvet. Just gorgeous.
I love soft eggs and bread, this is a healthier version so im going to tried, nice dish
Great new way to eat my runny egg!
So simple, so elegant, so delicious! What a treat.
I am going to have to wait 6 months for the asparagus to come in!
beautiful – I love eggs!
I bet the asparagus go really well with the eggs! Yum!
Erica you beat me to the punch. I’ve recently been perfecting my eggs benedict. Alexis and I were thinking how great it would be to replace the muffin with asparagus. Very close to this dish. At least I now know it will work out okay.
Great recipe.
I love eggs any time of the day too! Runny yolks…mmmm! This is beautiful, Erica!
I’ve had a similar dish at an Italian restaurant and it was delicious! Yours looks great!
Gorgeous eggs, so perfect over asparagus!
This sounds delcious and love that amazing sauce on it.
Beautiful pictures! This looks so good–I love the combination of ingredients.
Thank you everyone!
I was looking for a mustard sauce recipe for a dish I am trying to put together and will try yours. Gracias Erica y que tengas un lindo fin de semana
Yummy! i am not a big egg lover, but I would adore this for lunch!
Oh, this egg looks so good on top of that asparagus – very interesting sauce, too!
this has my mouth watering!!
Thank you guys! I appreciate all your comments!