Sous-vide asparagus with poached eggs

Sous-vide asparagus with poached eggs

4.5 8 rating

Prep. 20 min

Total 1 h 5 min

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...

Sous-Vide Salmon with Lemon and Herbs

Sous-Vide Salmon with Lemon and Herbs

1 h 40min

Sous vide asparagus with poached eggs (TM5)

Sous vide asparagus with poached eggs (TM5)

1 h 5min

Sautéed Fresh Mushrooms (300 g)

Sautéed Fresh Mushrooms (300 g)

25min

Slow cooked chickpeas (TM6)

Slow cooked chickpeas (TM6)

26 h 5min

Browned beef cubes (medium)

Browned beef cubes (medium)

15min

Sautéed eggplant (300 g)

Sautéed eggplant (300 g)

25min

Browned eschalots (250-350 g)

Browned eschalots (250-350 g)

25min

Browned onions (200 g)

Browned onions (200 g)

20min

Sautéed eschalots (250-350 g)

Sautéed eschalots (250-350 g)

20min

Sautéed leeks (200 g)

Sautéed leeks (200 g)

15min

Sautéed mushrooms (400 g)

Sautéed mushrooms (400 g)

20min

Grain salad lettuce cups (Dani Valent)

Grain salad lettuce cups (Dani Valent)

1 h 55min