Spring Vegetables with Poached Eggs and Creamy Soy Dressing Recipe
Active time: 25 minutes
Total time: 35 minutes
In a large pot fitted with a steamer basket, bring 2 inches of water to a boil. Meanwhile, in a small bowl, whisk together mayonnaise, soy sauce, horseradish and lemon zest. Set aside. Add potatoes to steamer; cover and steam until tender but not fully cooked, about 10 minutes.
Bring a large skillet of water and the white vinegar to a bare simmer. To steamer, add asparagus on top of potatoes; cover and steam until tender, about 3 minutes. Add frozen peas on top and steam 1 minute more. In a small bowl, crack 1 egg. Lightly swirl water in skillet and add egg to center; repeat with remaining 3 eggs. Poach eggs to desired doneness (for firm whites and runny yolks, about 2 minutes).
Transfer eggs to a plate. Divide vegetables among 4 shallow bowls, and top each with a poached egg and chives. Pass reserved sauce at the table.