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On the Menu: Poached Eggs with Asparagus and Sweet Potatoes

About a month ago I went over to Grant’s house for an impromptu dinner and he casually threw together this delicious recipe. I was in awe and immediately wanted to go home to recreate it. Since this fabulous dinner I’ve made this recipe three times. It’s definitely one of those warm fall-like dinners that you’ll want to whip up at night.

Big thank you to Grant for letting me share this recipe!

Poached Eggs with Asparagus and Sweet Potatoes



4 to 5 Sweet Potatoes

1/2 teaspoon of cayenne pepper

1 tablespoon oil oil

sprinkle of salt and pepper

1 bunch of asparagus

2 eggs per person

2 tablespoons white wine vinegar

5 shallots

1 to 2 tablespoons unsalted butter

5 shallots, peeled, with roots intact

1 tablespoons sugar



1. Preheat oven to 400 degrees. While the oven is pre-heating wash and cut sweet potatoes into 1/2 inch slices. Put on baking sheet with olive oil, cayenne pepper, salt and pepper. Then place in oven for about 45 minutes or until sweet potatoes are nice and soft.

2. Meanwhile boil water in medium pot. Place asparagus in pot and steam until they are al dente and still have a little crunch. Drain and sprinkle sea salt on top.

3. While the asparagus is cooking, bring another medium pot of water to a boil and stir in the vinegar. Crack one egg at a time into a small bowl and gentle slide the egg into the water. Repeat with the other egg. 4. Allow the eggs to cook for about 3 minutes and until the whites are set. The yolk should still be runny. Use a slotted spoon to remove the eggs and set them on a tea towel to drain off excess water. Do the same with the second egg.

5. Melt the butter in a 12-inch saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 15 – 20 minutes, tossing occasionally, until the shallots start to brown.

6. Place about 1 cup of sweet potatoes on plate with a few pieces of asparagus. Then place two poached eggs on top and finish the dish off with caramelized shallots on top.

Photo by Caitlin Flemming


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