Poached Egg Over Asparagus Rafts with Spicy Chipotle Aioli
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 bunch asparagus, stems trimmed
  • Salt & Pepper to taste
  • 4 bamboo skewers
  • 4 slices canadian bacon
  • 4 eggs, poached
  • 5 egg yolks
  • 2 cup canola oil
  • 1 tbsp mayo
  • 1 tsp paprika
  • 1 tsp chipotle powder
  • ½ tsp cayenne pepper
  • ½ blood orange, squeezed
  • Salt to taste
For the Sauce:
  1. In a food processor add your egg yolks, oil & mayo. Process at first slowly and then gaining speed until nice and smooth.
  2. Next add your paprika, chipotle powder, cayenne pepper and blood orange juice. Process a little more until fully blended. Salt to taste.
  3. Set aside in fridge until ready to use.
For the Asparagus Rafts
  1. Taking your skewer, poke through, about ⅓ of the way down from the stem of asparagus and pierce through about 6-8 stalks creating a "raft" affect.
  2. Next in a large pan, drizzle the asparagus raft with a little bit of oil, salt & pepper, cover and cook about 6 minutes a side, or until desired texture is reached. Repeat until four "rafts" are made. Cover with foil and place in a warm oven until eggs are poached and you are ready to serve.
Canadian Bacon
  1. Place canadian bacon slices on a grill pan over medium heat and cook for 1-2 minutes on each side. Cover with foil and set aside until ready to assemble.
  1. Poach your eggs in boiling water with a little bit of white wine vinegar right before you are ready to serve.
  1. Place your asparagus raft on a plate, top with canadian bacon, poached egg and drizzle with your spicy chipotle sauce.
  2. Serve immediately.
I find it best to poach the eggs right before you are ready to serve. You can keep the asparagus rafts covered with foil and in the oven to stay warm until serving.
Recipe by My Lavender Blues at https://mylavenderblues.com/poached-egg-over-asparagus-rafts-with-spicy-chipotle-aioli/