Sous-vide asparagus with poached eggs

Sous-vide asparagus with poached eggs

4.5 8 rating

Prep. 20min

Total 1 h 5min

4 portions

Ingredients

asparagus spears peeled and trimmed (max. 12 cm - see Tips)
300 g
extra virgin olive oil
2 tsp
garlic cloves crushed
2
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice (½ lemon) or 1 level tsp ascorbic acid powder
30 g
whole eggs
4
salt to season
ground black pepper to season

Difficulty

medium

Nutrition per 1 portion

Sodium 70 mg

Protein 7.8 g

Calories 449.4 kJ / 107.4 kcal

Fat 6.9 g

Fibre 1.6 g

Saturated Fat 1.8 g

Carbohydrates 4.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Breakfast and brunch 54 Recipes
Australia and New Zealand

Smart cooking made easy with TM6 modes 29 Recipes
Australia and New Zealand

Sous vide (TM6) with blade cover 7 Recipes
Australia and New Zealand

Stack up the savings 117 Recipes
Australia and New Zealand

You might also like...

Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)

30min

Bianca Mazur's Frozen Turkish delight martini

12 h 5min

Sous vide asparagus with poached eggs (TM5)

1 h 5min

Sous vide pears with cinnamon sauce (TM6)

2 h

Sous-vide rare beef steak with béarnaise sauce

2 h 20min

Browned eschalots (250-350 g)

25min

Sautéed onions (200 g) with garlic, ginger or chilli

10min

Sautéed leeks (200 g)

15min

Rare beef steak with herb garlic butter

2 h 15min

Turmeric and tequila

24 h 10min

Sous vide salmon with avocado cream (TM6)

1 h 5min

Sous-vide strawberries with white chocolate mousse

2 h