Leipziger Allerlei with Poached Egg
A classic German vegetable medley of peas, carrots, and asparagus in a buttery cream sauce, topped with a poached egg. Quick, elegant, and deeply satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 12g
Ingredients
- 1.5 cups frozen peas
- 2 medium carrots, peeled
- 8 oz fresh asparagus, trimmed
- 3 tbsp butter
- ½ cup heavy cream
- ½ whole lemon
- 2 whole eggs
Instructions
- 1
Cut carrots into thin rounds. Cut asparagus into 2-inch pieces. Set aside.
- 2
Melt butter in a large skillet over medium heat. Add carrots and cook 4 minutes until starting to soften.
- 3
Add asparagus and peas, cook 3 minutes until vegetables are tender but still bright.
- 4
Pour in cream and a squeeze of lemon juice. Season with salt and pepper. Simmer 2 minutes until sauce coats vegetables.
- 5
Bring a small pot of salted water to a bare simmer. Crack eggs into shallow cups, then slide gently into water.
- 6
Poach eggs 3–4 minutes until whites set but yolks still jiggle. Transfer to vegetable mixture with a slotted spoon.
- 7
Divide vegetables and sauce between plates. Top each with a poached egg. Finish with fresh cracked pepper.
Tools you’ll need
- large skillet, 12-inch
- small pot
- slotted spoon
- knife and cutting board
- shallow cup or ramekin
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