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Asparagus with poached eggs and basil

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500 g g Asparagus Asparagus
(green & white)
1 bunch bunch Basil Leaves Basil Leaf
1 tbsp tbsp White vinegar White vinegar
8 Eggs Egg
2 Egg Yolks Egg Yolk
Salt Salt
80 ml ml White Wine White Wine

Asparagus with poached eggs and basil

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45 min


  1. Wash basil, shake dry, dab leaflets and finely puree.
  2. Wash asparagus. Cut off woody ends.
  3. Place white asparagus in boiling salted water for 15 minutes. Add green asparagus for the last 5-7 minutes.
  4. Meanwhile for the poached eggs water add vinegar and some salt in a wide pot and boil up.
  5. Reduce heat so that the water does not boil bubbling.
  6. Melt butter and set aside.
  7. Beat eggs individually, let them slip into the boiling vinegar water and poach for 4-5 min.
  8. Whisk the egg yolk in a bowl.
  9. Place over a hot, non-boiling water bath, add wine and stir for 5-6 min.
  10. Add the liquid butter slowly whilst stirring.
  11. Remove from the water bath, mix the basil and season with salt and pepper.
  12. Drain poached eggs and asparagus and serve with basil sabayon. Potato croquettes or crispy baguettes.

Tip: The Sabayon can be prepared with the Monsieur Cuisine kitchen machine.


Fat32 g Protein20 g kCal423 Kilojoule1773