Poached Eggs with Asparagus and Lemon Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Elegant breakfast with perfectly poached eggs resting atop steamed asparagus, finished with a bright lemon finish. This Breakfast-inspired Whole30 recipe, ready in about 18 minutes, pairs Asparagus, Eggs, Water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 2 Breakfast cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim the woody ends from the 1 bunch asparagus and cut into 2-inch pieces.
  2. Step 2: Bring 4 cups water to a gentle simmer in a medium saucepan, add 1 tablespoon white vinegar, and swirl to create a vortex.
  3. Step 3: Crack each of the 4 eggs into a small bowl, then gently slide one into the simmering water, repeating for all eggs.
  4. Step 4: Cook for 3-4 minutes until whites are set but yolks remain runny, then remove with a slotted spoon.
  5. Step 5: Steam the asparagus pieces for 4 minutes until tender-crisp, then toss with 1/4 teaspoon salt and a pinch of black pepper.
  6. Step 6: Arrange asparagus on plates, top with poached eggs, and sprinkle with 1 teaspoon lemon zest just before serving.

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