Ok here’s an idea for a light yet filling breakfast perfect for a slow Saturday or Sunday morning.
Poached Eggs with Asparagus
You need really fresh asparagus for this ,of course fresh picked is best but we don’t all have access to a kitchen garden so a trip to the greengrocers is the next best thing,look for firm, bright smooth, spears of uniform size with closed, compact tips. When you snap freshly harvested asparagus, it should be crisp, moist and juicy.
Ingredients (For two people)
6 fresh Asparagus spears
2 fresh eggs at room temperature
A liitle vinegar
Wash,dry and trim the asparagus , fill a large pot half full of water, add a pinch of salt, and bring to a boil. Add asparagus and partially cover until a second boil quickly begins, then uncover and cook for 4-5 minutes,remove and plunge in cold water and dry with a tea towel,set aside.
For the poached eggs crack the eggs into two small ramekins,bring a large pan of water to the boil and add a “slurp” of vinegar to the water ,when it comes to the stir the water vigorously with a whisk and create a kind of vortex carefully drop the eggs in the centre,they will drop to the bottom and by the time they float to the surface they should be cooked,with firm whites and lovely,gooey yolks just ready to ooze out over the asparagus,to reheat the asparagus bring a small pan of water to a simmer and drop the asparagus in and heat for about a minute,just enough time to toast some bread to serve with the eggs and asparagus.
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