The Poach with the Most: Three Eggs, Asparagus & Parmesan Recipes

By Rachel Jones / Photography By Cayla Zahoran | Last Updated March 01, 2014
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Styled by Jason Solak

Start the day with a poached egg, and it’s sure to be a good one.

Just one bite of the delicate, translucent treat instantly makes the morning sunnier. But who says these beauties are just for breakfast? We asked three local chefs to make seasonal plates with eggs, asparagus, and Parmesan cheese; and every one took the poaching route! Whether they’re nestled into pasta or stacked on a sandwich, the Easter stars pair beautifully with the spring-signaling veggies and salty cheese. Now, that’s a good day.

Finalmente Primavera (Finally Spring!)

Recipe by Chef Josh Toney of Cenacolo Restaurant. As featured in Edible Allegheny's March 2014 installment of Three Ingredient Fix.

Fresh Mozzarella and Prosciutto Grilled Cheese with Roasted Asparagus, Poached Egg, and Parmesan Crisp

Recipe by Chef Tom Langan of Savory Hill. As featured in Edible Allegheny's March 2014 installment of Three Ingredient Fix.

Poached Egg in Parmesan Broth

Recipe by Chef Cory Hughes of Six Penn Kitchen. As featured in Edible Allegheny's March 2014 installment of Three Ingredient Fix.

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