Poached Eggs with Asparagus and Onion Sauce

In a skillet, melt the butter and sauté the drained asparagus. If the asparagus is large, you can cut them in half; otherwise, use them whole. Remove from the skillet and keep warm.

Slice the onions into thin strips (julienne) and sauté them in a skillet with a little olive oil. Add the fresh cream, season with salt and pepper, and cook until the sauce thickens.

Line a small bowl with plastic wrap, ensuring the edges of the wrap extend beyond the bowl.

Brush the plastic wrap with oil, crack an egg into it, and season with a pinch of salt. Gather the plastic wrap around the egg to form a pouch, ensuring there’s no air inside, and tie it securely with cotton string.

Repeat the process for all 4 eggs.

In a large pot, bring water to a boil and carefully place the egg pouches into the water. Cook for four minutes, until the egg whites are set and the yolks remain runny. Remove the pouches from the boiling water and transfer them to cold water to stop the cooking process.

Open the pouches carefully and remove the poached eggs.

Place a slice of toasted bread on a plate, top it with a poached egg, add a bit of onion sauce, and arrange the asparagus on the side.