Now that you are an egg poaching master (you can fake your mastery by watching Tuesday’s video here), let’s embrace the classic egg pairing: toast! With the addition of fresh asparagus, you can turn a breakfast classic into an anytime meal. If you care for a colorful plate, you can blanche asparagus by placing the stalks in an ice bath right after cooking- they will stay bright green. Feel free to replace the asparagus with sautéed spinach, swiss chard or even steamed broccoli. The greens go on and on!
Poached Egg on Asparagus Toast
- 1 tablespoon butter, softened
- 1 clove garlic, finely minced
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon salt
- 5 stalks asparagus, trimmed to length of toast
- 1 egg
- 1 slice of bread (whatever type preferred)
- Salt and pepper, to taste
- Using a fork, incorporate butter, garlic, parsley and salt in a small bowl. Set aside.
- Fill a small saucepan with about 1″ of water and bring to a boil. Place trimmed asparagus in the pan and cover. Cook for up to 5 minutes and, if desired, place stalks into an ice bath for asparagus to remain bright green.
- Poach the egg according to these instructions.
- Toast bread and spread with herb butter. Top with asparagus and egg. Enjoy!
Stay tuned for next week’s Stupid Good Summer School:
Dicing an Onion!