Herb Toast with Asparagus and Poached Egg

by Lori on May 17, 2011

I relish the mornings when I’m gently pulled from a sound sleep by the subtle sound of water dripping into the rain gutters.  The steady rhythm is comforting even though I refuse to completely accept that it is interrupting my sleep.  It’s a relaxed nudge and much more welcomed on this day than the glare of early morning sun that has been forcing its way into my bedroom.

Most weekday mornings, I charge down the stairs, each step serving a purposeful, punctuated ticking off of duties on my never-ending to-do list.  Coffee. Breakfast. Lunches. Dishwasher. Laundry. Dinner. These are the daily standards of my morning run through.  But in May, the month that literally expresses possibility and permission in its name, the list is lengthened to the extent that I don’t have as many stairs as needed to cover the amount of tasks ahead of me.  So, a rainy morning is a welcomed retreat from the dog who needs to be walked, the roses beyond their prime that need to be cut and the fruit trees that need to be fertilized.  A rainy May morning grants me the permission to slow down and look beyond the visual cues at every turn, if only for a few hours, before the clouds part and return the gorgeous blue skies to their rightful place.  And it provides me the possibility of an impromptu breakfast for a party of one on a rainy morning where a quiet kitchen feels like the brightest room in the house.

It means not reflecting on what still needs to be done but what has been accomplished.  It’s permitting food to comfort with a little pep talk for the soul.  It’s the permission to see all the possibilities.  It’s the brighter side amidst all the gray.


Herb Toast with Asparagus and Poached Egg

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 serving

Start your Springtime morning off right with a healthy breakfast!


  • 1 slice bread, crust trimmed off and toasted
  • 1 tablespoon butter, softened
  • 4-5 fresh asparagus spears, rinsed, woody ends snapped off and lightly cooked
  • 1 tablespoon finely chopped herbs (recommend parsley and lemon-thyme)
  • 1 egg, poached or fried
  • Flaked sea salt (such as Maldon) or kosher salt
  • Fresh ground pepper


  1. Set softened butter on a plate and gently press sides of toasted bread onto it, lightly coating before pressing into the finely chopped herbs.
  2. Place toast onto plate from which it will be served.
  3. Meanwhile place a skillet with approximately 1-inch of water and asparagus over high heat and cook until asparagus is just beginning to get tender, about 4 minutes depending on thickness. Remove and allow to drain on a towel.
  4. Meanwhile, fill a medium-sized saucepan two-thirds full with water and bring to a boil. Pour a teaspoon of white vinegar into the boiling water. Crack one egg into a bowl or ramekin. Reduce the heat to below a boil, about medium. With a slotted spoon, immediately begin to stir the water to create a whirlpool effect. Carefully pour the egg into the center of the whirlpool. Cook for 3 to 4 minutes, or until the white is set to your preference.
  5. While egg cooks, place asparagus onto herb toast.
  6. Remove the egg with slotted spoon, allowing the water to drain through. Touch bottom of spoon onto a towel to absorb any additional water.
  7. Place egg on top of asparagus.
  8. Sprinkle with flaked sea salt and a couple turns of freshly ground pepper. Serve immediately.


Easily doubled, tripled or quadrupled.

Toast can be buttered over the surface for additional flavor.



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{ 10 comments… read them below or add one }

Nancy May 17, 2011 at 10:16 pm

I feel the same way about rainy mornings!! What a beautiful dish to start the day with!!


Jennifer (Delicieux) May 17, 2011 at 11:24 pm

I love rainy mornings too. It makes you feel like snuggling down.

This looks like such a beautiful dish to start the day. I LOVE asparagus and poached eggs!


yummy supper May 19, 2011 at 1:48 am

Can I come over for breakfast;)? Lori, that looks so perfectly delish!
So cool about BlogHer and your makeover….Cannot wait to hear all about the conference and to see your new changes.


kellypea May 19, 2011 at 2:15 am

Absolutely beautiful in so many ways. I agree that the recent grey days have been a lovely break from the sun, but only know that because one night on the couch waiting for the cat to come in treated me to a bust of brilliant light before I was ready. The asparagus is wonderful, of course. We make a sort of panino with this and add some hollandaise. It's a fave.


Susan May 19, 2011 at 6:00 am

This is really beautiful – like Spring on a plate! I would like to give you Awards Galore which is 8-in-1. You can pick it up on my blog: http://www.createamazingmeals.com/2011/05/awards-galore.html


Lizzy May 19, 2011 at 6:56 pm

Gorgeous, gorgeous photos! I'm not a fan of poached eggs, but I'd love to try this with scrambled :) What a way to start the day!~


Jenn @leftoverqueen May 22, 2011 at 1:37 am

Poached eggs are the best!!! Yours are picture perfect!


Lemons and Lavender May 24, 2011 at 5:23 pm

Thanks everyone for the lovely comments!


Aarthi June 10, 2011 at 6:56 am

This looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join that


Vitamins June 23, 2011 at 5:26 am

Poached egg tastes well with the toasted herbs.


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