Asparagus with Poached Egg
After the Baked Jalapeno Poppers and the Chili-Rubbed Wings last night, I figured that I should make something a bit more healthy for breakfast. I’ve been wanting to use my new Fusionbrands Poach Pods and since I wasn’t really in the mood for eggs benedict, this recipe was perfect. It was a simple, light and hearty breakfast, which is just what I needed.
Asparagus with Poached Egg (adapted from Martha Stewart):
Yields 2 servings
- 8 asparagus, trimmed and peeled
- 2 large eggs
- Extra-virgin olive oil, for drizzling
- 1/2 ounce Parmesan cheese (or Pecorino Romano)
- Fine sea salt and freshly ground pepper
Thinly shave the parmesan using a vegetable peeler; set aside.
Tie asparagus into a bundle using kitchen twine.
Place in the basket of an asparagus pot filled with 1-inch water.
Cover and bring water to a boil. Steam asparagus until tender, 2-6 minutes.
To poach the eggs, evenly oil each of the poach pods.
To poach the eggs, bring about 1 1/2-inches of water to a boil in a saute pan and reduce to a simmer.
Crack an egg into each of the poach pods.
Float in the water and cover pan with a lid. Cook in simmering water for 4-6 minutes or to desired firmness.
Use a slotted spoon to remove the poach pods from the water.
To remove the egg from the poach pod, rub a spoon around the edge, then flip pod inside out and gently push egg out. (The egg will easily slip right out.)
(If you don’t have a poach pod, you can still poach the eggs the traditional way. Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining egg. Cook until whites are set but yolks are soft, 2-3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.)
Divide asparagus among 2 plates and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.