Poached Eggs with Asparagus and Tomatoes

This simple, yet artfully composed meal features just three ingredients, each of which shines equally on the plate.

Total Time
Prep Time
Cooking Time


1 bunch (1 lb.) asparagus, trimmed
1 cup grape tomatoes
1 Tbsp olive oil
Salt and pepper, to taste
4 large eggs


  1. Preheat oven to 425° and prepare a baking sheet with aluminum foil or parchment paper.

  2. Spread the asparagus and tomatoes on the prepared baking sheet, then drizzle with olive oil. Season with salt and pepper. Bake 12-15 minutes, until tender.

  3. Meanwhile, in a large saucepan, heat 2-3 inches of water to boiling. Break one egg into a small bowl. Slip the egg into boiling water, then reduce to a simmer. Cook 3-5 minutes, until egg white is completely set. Use a slotted spoon to remove the egg, then place on a paper towel-lined plate. Repeat with remaining eggs.

  4. Serve eggs over roasted asparagus and tomatoes and season with additional pepper if desired.

Nutritional Information

Makes 4 servings
Per Serving
  • Calories: 135
  • Total fat:   8g
  • Saturated fat: 2g
  • Carbohydrate: 9g
  • Dietary Fiber:  3g
  • Protein: 9g
  • Cholesterol: 185mg
  • Sodium: 140mg

Myplate Equivalents

Protein: 1 oz
Grain: 0
Fruit: 0
Vegetable: 1 cup
Dairy: 0