Poached Egg over Asparagus & Crispy Quinoa
on Feb 26, 2014, Updated Jan 02, 2021
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Nothing says renewed spring and taste quite like Asparagus and Eggs, find this at the intersection of health and beauty.
In our kitchen and subsequently, on our dinner plates, we’ve been trying a few new things over the past year. Since officially launching platter talk we have introduce ourselves to a few culinary techniques, foods, and ingredients that are new to us, and by the same token, we hope to have introduced some that are new to you, our reader.
By now, almost everyone has heard about quinoa, the ancient Peruvian grain that produces edible seeds, replete with protein, and lacking gluten. Over the last several years, quinoa has become a favorite food of health enthusiasts, being touted as an all-natural super-food, and with its popularity has come a constant flow of new uses and ideas for quinoa.
We’ve featured it a few times here on platter talk, with some stuffed cherry tomatoes, where we mixed it with some goat cheese, with a delicious and colorful salad featuring butternut squash and roasted red peppers, and we even showed you a quick technique for rinsing the uncooked seeds to help wash away the inherent of its natural state.
Today we are adding one more meal idea to our collection of quinoa dishes. The fresh asparagus and poached egg add color, taste, and nutrition to the mix. Taking it an even higher level of sensation, we crisped up the underlying bed of quinoa, adding more texture and crunch to an already sensational entree. For a crowning touch, we drizzled a swirl of lemon-balsamic reduction over it all, tying the whole package together for an easily attainable meal that indulges your body and your soul.
Other delicious breakfast recipes
Poached Egg over Asparagus & Crispy Quinoa
Ingredients
- 1 cup quinoa, uncooked & rinsed
- 1.5 cups low sodium chicken broth
- 8 oz asparagus
- 2 eggs
- 1 shallot, fine slice
- 1/2 red chili pepper, seeded & finely sliced
- 1/2 cup balsamic vinegar
Instructions
- Using small sauce pan, combine broth and quinoa over medium heat. Cover and bring to boil, then reduce heat to simmer and cook for about 12 minutes.
- Wash and stem asparagus and set aside.
- Heat and prepare water in pan to poach eggs.
- In small sauce pan, combine balsamic vinegar and lemon juice and heat over medium heat. Reduce to about 2 tablespoons, about 7 to 10 minutes. Add shallots and chili pepper to pan and stir.
- Drain cooked quinoa and reserve sauce pan. Add half of quinoa to pan containing shallot and chili pepper, stir for a minute and then add remaining quinoa. Stir over high heat to crisp the quinoa and then return entire mixture to small sauce pan, cover and set aside. Reserve saute pan.
- Add asparagus to reserved saute pan and stir over medium heat, util bright and al dente, firm to the bite. Set aside and loosely cover.
- Poach eggs in prepare water. Plate quinoa, asparagus and poached egg(s). Drizzle with balsamic vinegar and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You are speaking right to my heart here, my friend. Runny egg, asparagus, quinoa! Healthful heaven on a plate. I’ve crisped rice before, but not quinoa. Love that little tidbit as well. Crazy good!
It’s almost time for asparagus to be back in season and I could not be more excited. It’s my number one favorite vegetable ever. Looking forward to trying it this way.
Thanks, Amy! I think you will really enjoy this one!
Thanks, Amy. I think you will love!
There is nothing like a perfectly poached egg is there? I actually go weak at the knees thinking about runny yolks.
Love the idea of crispy quinoa too, one to try!
Thanks for the great comments, Helen! Clearly you have your priorities straight!
We have been eating a lot of quinoa in our family lately and I love this paired for asparagus. Adding the poached egg adds the perfect amount of protein and flavor.
Thanks, Ali! I hope you give this one a try!
Is there any left? Someone pass me a plate, this sounds sooo good! I can only imagine how delicious that egg would be oozing over the asparagus mixed with that yummy quinoa!! 😀
Ha! Thanks so much, Debra! I think you would have enjoyed!
I love, love poached eggs and these ones over asparagus are lip licking!
Agreed, Katerina! Thanks for the comments!
I love the crispy quinoa under the runny poached egg, YUM.
I’m with you all the way, Justine! Thanks for the comments!
We used to have quinoa at least once a week before. But my kids taste changed and they don’t eat it anymore. I should try crisping it like you did here. Also this combo of asparagus and poached eggs.. Yum! Am sure they will like it. Will try this for them.
Thanks, I hope you give this a try and see how your kids like it!
Gorgeous! I am absolutely loving the sound of this. The perfect breakfast!
Thanks so much, Elizabeth! We enjoyed this!
Look at those gorgeous eggs, I love that they create their own sauce!!
Oooey, Gooey, and full of Yolk! Thanks for the great comments, Tara!