Photo: Kang Kim; Styling: Jason Gledhill
Hands-on Time
13 Mins
Total Time
38 Mins
Serves 4

Pair this light entrée with some roasted new potatoes.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Place asparagus on a jelly-roll pan. Drizzle with 2 teaspoons oil; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Toss gently to coat; arrange in a single layer. Bake at 450° for 5 minutes or until crisp-tender.

Step 3

Place remaining 7 teaspoons oil, 1/8 teaspoon pepper, remaining 1/8 teaspoon salt, shallots, juice, and tarragon in a large bowl; stir well with a whisk. Add arugula; toss gently to coat. Place about 1 1/2 cups arugula mixture on each of 4 plates. Top each serving with one-fourth of the asparagus.

Step 4

Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon; place 1 poached egg on each salad. Sprinkle with remaining 1/8 teaspoon pepper. Arrange 2 bread halves on each serving.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

smithker's Review

April 27, 2014
This is a great recipe. I loved how the asparagus came out, the ends a little crispy, but tender. The poached egg on top was yummy. The only change I would make is maybe to leave the vinaigrette on the side next time.

sukeedog's Review

March 01, 2014

MindyKing's Review

June 01, 2013

boognish's Review

April 26, 2013
Really quick and really easy. My five year old son loved it!