Sous vide asparagus with poached eggs (TM5)

Sous vide asparagus with poached eggs (TM5)

4.5 10 ratings

Prep. 15 min

Total 1 h 5 min

4 portions

Ingredients

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

Difficulty

medium

Nutrition per 1 portion

Sodium 125.7 mg

Protein 9.3 g

Calories 468.5 kJ / 111.6 kcal

Fat 7.4 g

Fibre 1.9 g

Saturated Fat 1.7 g

Carbohydrates 1.4 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

Sous vide (TM5) with blade cover 6 Recipes
Australia and New Zealand

You might also like...

Prawn bisque with lemon myrtle (Andrew Fielke)

55min

Gulab jamun (Jumbo)

1h 30min

Duchess potatoes

1h 10min

Almond milk powder

30min

Prawn bisque with lemon myrtle (TM6, Andrew Fielke)

55min

Vegetable liquid stock (TM6)

3h 15min

Liquid beef stock

3h 20min

Sous-vide asparagus with poached eggs

1h 5min

"Egg and sausage" breakfast sandwich

1h

Sweet breakfast bread

1h 30min

Sous vide chicken ballotine with red capsicum sauce (TM6)

2h 5min

Rye sourdough loaf

18h 20min