Poached Egg on Asparagus & Creamy Avocado

I am so excited to share a recipe that is my fave.

If you’re like me, you love eggs.

I use them in many meals, especially on busy weekdays when I need something quick and satisfying.

I’ve tried every kind of egg dish, from veggie bowls with runny eggs to stuffed omelets and egg-filled pies.

And, of course, who can forget breakfast?

Eggs are a staple in my household, especially when whipping up a batch of my favorite pancakes.

Not only do eggs serve as a binding ingredient in the batter, but they’re also packed with protein, vitamins, and minerals to keep you feeling beautiful, happy, and full.

One of the things that I find so irresistible about eggs is the runny egg yolk.

It’s like liquid gold!

A runny yolk can elevate any stew or sandwich with the most amazing, creamy dressing.

Have you ever tried poached eggs, speaking of runny yolks?

With their golden, runny centers, they’re so beautiful and mysterious.

I used to be intimidated by the idea of poaching an egg in water, but I promise it’s not as scary as it seems.

This has become one of my most beloved ways of enjoying eggs.

Today, I want to share my go-to lunch recipe with a poached egg.

This recipe is about taking advantage of the beautiful asparagus in season.

I like to roast my asparagus for a little extra crunch, and the avocado cream with a hint of mustard is the perfect complement to the creamy egg and juicy tomatoes.

But feel free to get creative with this recipe!

Substitute creamy goat cheese on the bread instead of avocado, or make spicy hummus with beans.

And if you prefer spinach instead of tomatoes, roasted sweet potatoes instead of bread, or bell peppers instead of asparagus, the possibilities are endless.

This recipe is easy, balanced, and something I enjoy a lot.

I can’t wait for you to try it!

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Poached Egg on Asparagus & Creamy Avocado

Course Main Course, Snack
Servings 2
Calories 178kcal


  • 1.5 pita breads depending on if your using a half or 1 whole pita bread
  • 2 eggs
  • 1 big ripe avocado
  • 2 big tomatoes or 10 cherry tomatoes
  • 12 green asparagus
  • 55 g firm goats cheese
  • 2 tsp whole seeded mustard
  • 1 Juice and zest from organic lemon
  • 1 tbsp red wine balsamic
  • Fresh herbs
  • A splash of white vinegar
  • Oil or butter to fry
  • Salt and pepper


How to poach an egg

  • In a pot bring water to a boil (around 1- 1,5 l). Add a splash of vinegar and a pinch of salt. Place the egg in a small bowl or a ramekin.
  • When the water is at a slow simmering (not boiling, but only small bubbles in the bottom of the pot) use the back of a wooden spoon to make a mini tornado in the pod, by stirring very fast in a circle. Add the egg at once and see how the tornado is pulling it together. If it is floating all around the water, you can use a spoon to gently push the whites into the yolk.
  • Let it simmer for 2-3 min until the egg white is firm and the yolk is soft – or 4-5 min if you want a firm yolk. Remove the egg with a spoon and place it on a clean plate until it is time to serve.
  • I only make one egg at a time, since I am still a rookie in the world of poaching, but I guess you could make 2-3 eggs at a time when you’ve  become  skilled :)


  • Wash the asparagus and remove the hard end by cracking the asparagus around 2/3 down the stem. Heat a skillet on medium heat with a little oil/butter. Add the asparagus and roast them for 3-4 min, toss them gently around while roasting. remove and sprinkle salt, pepper, lemon juice and zest.
  • Cut them tomatoes, add them to a bowl and toss them in the red wine vinegar.
  • Cut open the avocado, scoop out the flesh into a bowl. Add salt, pepper, mustard and lemon zest + juice. Mash in together and season to taste. Start toasting the bread in a toaster or in an oven.
  • Place the toasted bread on a plate. Add half the avocado mash, topped with roasted asparagus and then half the tomatoes. Top it of with a poached egg, crumbles goats cheese and some fresh herbs. Serve straight away


You can vary this in endless ways and with all kinds of vegetables. I love to use whole grain pita bread or a slice of sour dough whole wheat bread and you can even use rye bread. Just remember to toast the bread until it is crispy and serve the dish straight away.
Important to know in regards of the poaching: You need to use fresh eggs. The more young an egg is the more thick and elastic the white will be, meaning that it will be better at keeping together an forming a whole beautiful egg once in the water.


Calories: 178kcal | Carbohydrates: 24g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 288mg | Potassium: 111mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 61mg | Iron: 1mg