Tuesday, 14 April 2015

Poached egg with asparagus (GF, V)

Runny egg yolk and tender asparagus shoots

I am very found of egg yolk, and poaching is the best thing that can happen to an egg. Silky, warm, with that characteristic yolky taste, oh, just cries for something green and tender. Asparagus! Asparagus! It rocks for a quick breakfast, or add crunchy green leaves and you are all set for a light lunch or dinner.

You will need:
an egg / per person
a bundle of fresh asparagus
freshly ground black pepper
mixed green leaves (optional)

To prepare the asparagus (choose fresh, crisp green, closed tips shoots):
1. Wash and cut off the woody, fiberous white base (the lower third) and discard.
2. Peel off the outer layer of the middle third, leave the tender darker green tips (the upper third).
3. Steam for about 6 to 7 mins.

Tips: You can steam, boil, roast, or grill your asparagus.

To poach the egg (choose fresh, it is key):
1. Boil water in a pan. When boiling, reduce to simmer.
2. Crack the egg into a cup.
3. With a spoon make a good stir in the water to one direction. Gently add the egg. The whirl will make the egg white to wrap around the yolk.
4. Gently cook for 2 to 3 mins.

To serve: Arrange asparagus shoots on a plate, place the egg on top and cut it open. Sprinkle with freshly ground black pepper.

Allergy: egg. No gluten. No dairy. No nut.

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