Poached Eggs over Asparagus
30 minutes or fewer
When poaching eggs, use the freshest organic eggs you can find because fresh whites hold their shape best. Adding vinegar to the poaching water prevents the whites from spreading, and adding salt keeps the eggs buoyant.
- 4 Tbs. olive oil, divided
- 12 3/8-inch-thick baguette slices
- 1 clove garlic, halved
- 1 ½lb. asparagus spears, preferably thick
- 2 Tbs. distilled or white wine vinegar
- 1 tsp. salt
- 4 large eggs
- 1 Tbs. snipped chives
1. Preheat oven to 400°F. Place paper-towel-lined plate next to stove.
2. Spread 2 Tbs. oil over half of baking sheet. Arrange baguette slices in single layer on top of oil, and press down to coat 1 side with oil. Flip baguette slices over on baking sheet, and toast in oven 8 to 10 minutes, or until golden. Rub each toasted slice with garlic.
3. Bring 1 inch salted water to a boil in skillet over medium heat. Add asparagus; cook 3 to 5 minutes, or until crisp-tender. Drain, and keep warm.
4. Bring 2 qt. water, vinegar, and salt to a boil in 9-inch saucepan over medium heat. Crack 1 egg, and drop it into water, holding shell as close
to surface as possible. Rapidly repeat with remaining eggs. Bring to gentle simmer. (Small bubbles should break surface of water around edges, not bubble up from bottom of pot.) Reduce heat to maintain temperature. Poach eggs 3 minutes. Transfer to prepared plate with slotted spoon.
5. Divide asparagus among 4 plates. Top each serving with 1 poached egg. Drizzle with remaining 2 Tbs. olive oil. Season with salt and pepper (if desired), sprinkle with chives, and garnish with toasted baguette slices.
March 2012 p.46