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slices French bread, lightly toasted
asparagus spears, ends trimmed
pinch freshly ground pepper
Fry the pancetta in a small skillet over medium heat, until crispy. Set aside to drain.
Bring a pot of water to a light boil. Add the asparagus and cook for 2 minutes, until bright green. Transfer spears to an ice bath, stopping the cooking. Remove from cold water and pat dry.
Bring the pot of water back to a light boil. Add 1 tsp vinegar and stir the water in a circle, creating a vortex. Crack the egg into a small bowl, then pour the egg into the center of the vortex. Keep lightly stirring the water as the egg poaches. At the two-minute mark, use a slotted spoon and remove the egg from the water. Repeat with the remaining tsp vinegar and egg.
Drizzle a little bit of oil over each slice of toasted bread. Then layer with pancetta and blanched asparagus spears. Carefully place the poached egg on top. Season lightly with salt and pepper.
Garnish with parmesan shavings, if desired. Serve immediately.
More About This Recipe
- If I had any say in this life, I would snorkel through 45 ponds of runny yolks every day. Every HOUR.
And if I had any vote in this existence, I'd climb to the top of 126 bright green blanched asparagus spears and giddily munch on every last inch.
And if I had any wish in this system, I'd lightly crisp 526 slices of gorgeous pancetta, make a robe out of it, wrap myself up in it and lick it for days.
And if I had any request in this journey, I'd toast up 9 billion slices of crusty French bread, drizzle them with olive oil, set up a cot and camp out on it for the rest of my life.
So basically what I'm saying is that this poached egg and asparagus bruschetta is kind of awesome.
Grab a couple of eggs, some French bread, a few asparagus spears, some pancetta, salt and pepper. Oh! And white vinegar, which isn't pictured becauuuuuse I have no excuse.
Get your pancetta crisped up all nicely.
Then boil your 'sparagus for about two minutes. Then plunge them into an ice bath, stopping the cooking. You diddly done blanched! Remove them from the water and pat dry.
Now, bring a pot of water to a liiiight boil. Nothing too hardcore. Add a little bit of vinegar to the water and start stirring it, creating a vortex. I really enjoy the word vortex, you guys.
Then you'll crack an egg into a little bowl, and slowly tip it into the VORTEX.
Keep lightly stirring, and about two minutes later use a slotted spoon to get your poached egg!
Then you'll just layer the pancetta on the toasted bread, followed by the cooled asparagus spears, and the carefully placed egg on top. Give it a little salt and pepper, maybe a few Parmesan shavings? Oh yes.
Now take your fork and lightly puncture the egg and watch all that beautiful gold just spill out. Ugh. So insanely good.
And then you just shove into your pie hole like a good girl. Or boy.
More Bruschetta Recipes
Caramelized-Onion Bruschetta Recipe
Hummus Bruschetta Recipe
Chicken Bruschetta Recipe
It took Bev yeaaaaaars to learn how to correctly poach an egg, so don't jump off a cliff if you can't get it right the first time. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
- 12 large asparagus spears, woody parts removed
- 1 tsp white wine vinegar
- 4 free-range eggs
- 1 tbsp olive oil
- 100ml/3½fl oz chicken stock
- salt and freshly ground black pepper
- knob of butter
- dash sherry vinegar or dash balsamic vinegar
Place the asparagus in a large bowl of iced water to freshen and bring out the colour.
Bring a large pan of water to the boil and add the white wine vinegar.
To poach the eggs, stir the boiling water to form a whirlpool and crack the eggs into the water, one or two at a time. Poach for three minutes, or until the white is cooked and the yolk is runny. Remove with a slotted spoon and set aside.
Meanwhile, heat a little olive oil in a non-stick frying pan with a lid. Take 10 of the asparagus spears and roll them in the hot oil. Add a little chicken stock and a knob of butter and season with salt and pepper before covering with a lid.
Cook gently for 3-4 minutes, adding a little of the remaining chicken stock if needed.
Once the asparagus is cooked, remove from the pan and set aside. Simmer the cooking liquid until the volume of the liquid has halved, adding a little butter to thicken and a dash of sherry vinegar or balsamic vinegar, to taste.
Finely slice the reserved raw asparagus spears lengthways.
Serve the cooked asparagus and poached eggs in shallow bowls with a little of the sauce, and garnish with the slices of raw asparagus.
Pasta w/Poached Egg, Asparagus, & Lemon
We have another special guest at the table today. Let me introduce you to Megan of Wanna Be A Country Cleaver! I&rsquom sure y&rsquoall know her, right?! If not, you MUST head over to her blog. She&rsquos absolutely amazing and comes up with the awesomest recipes. She is such a doll too. We said that if we were ever to meet, we&rsquod definitely be buds. Her wedding is coming up in August and I&rsquom so so excited for her. She&rsquos going to rock that dress and look so fabulously stunning!! Megan is seriously one of the sweetest people I&rsquove ever &ldquomet.&rdquo I think we both have similar sense of humors, which is probably why we get along so well. Ah, can&rsquot wait to meet you Megan! And thank you SO much for guest posting!! This pasta sounds out of this world! Do you deliver?!
Hello, Lovelies! With Julie working away on the new place (hooray new digs!), lifting boxes (don&rsquot hurt your back!) and finding places for all of her kitchen things (there&rsquos never enough space for blogging props!) she asked me to step up to the proverbial plate and share a recipe with you I have fallen head over heels for.
For those who might not know me, I&rsquom Megan from Wanna Be A Country Cleaver &ndash the labradork owning, axe swinging, country loving city-residing girl that is fending off my fat pants in every conceivable way.
Julie and I became fast friends a few months ago bonding over good food, sarcasm and mutual love of all things wedding. Make that &ldquomutual stress and panic of all things wedding&rdquo&hellip So when she asked me to stop by Table for Two and visit with you all I jumped at the chance to meet so many of her friends and fans. The girl is nothing short of awesome, wouldn&rsquot you say? Agreed.
If you do happen to know me, the worst kept secret in the world is my adoration and obsession with hollandaise (and the Royals, but that&rsquos another story all together). If you can&rsquot put hollandaise on something warm and savory, you might as well not make it. But with a wedding coming in t-minus 72 days (panic!), a girl has got to cut back if she&rsquos going to rock the wedding dress the way it was meant to be rocked.
Instead, I whipped up a quick weeknight meal inspired by one seen in Everyday Food that fed my hollandaise-esque obsession without all the guilty and shame of the real thing.
Opting for whole wheat pasta instead of the traditional white variety kept my blood sugar a bit more in check, the flash boiled asparagus added the essential greenery and vegg to the dish and instead of the called for scrambled egg, a poached egg was added on top so it would ooze it&rsquos runny yolk all over the noodles in a very seductive fashion. What? Runny eggs can be seductive. With the final flourish of spritzed lemon juice over the top you have a meal ready for a week night and a girl trying to zip into her jeans. No shame, no guilt and a little dash of luxury even on those busy nights. And if you&rsquore feeling like a rebel, add some shrimp to this beauty. It&rsquos 11/10.
Thank you again everyone for visiting me today, and a big, hearty thank you to Julie for being an A+ friend, inspiration and fabulous comrade in food blogging. You are a rock star. Totes.
See you all around the blogosphere or at Wanna Be A Country Cleaver. Enjoy!
- 8 large eggs
- 1 teaspoon white vinegar
- 1 teaspoon salt, divided
- 2 bunches asparagus spears, trimmed (about 40)
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, chopped
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- 2 teaspoons finely chopped fresh parsley
- Freshly ground black pepper, to taste
- 4 tablespoons coarsely grated fresh Parmesan cheese, divided
Break the eggs into 8 individual containers (such as teacups, prep bowls, or paper cups). Fill a large, low-sided pan with water, and add vinegar and 1/2 teaspoon salt bring to a boil over medium-high heat.
Meanwhile, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears, and cook 3&ndash4 minutes or until crisp-tender. Remove asparagus with tongs, and set aside.
Dry the medium saucepan. Add olive oil, and heat over medium heat. Add garlic, and sauté about 1 minute. Turn off heat add butter, and swirl pan. Add lemon juice, parsley, remaining salt, and pepper swirl pan again to combine. Add asparagus and 2 tablespoons Parmesan then toss with lemon-butter sauce to coat.
Slowly pour each egg into the boiling poaching water cook 2 minutes. Turn off heat, and remove pan from burner. Divide asparagus among 4 plates. (Bring plates close to pan with poached eggs, and place a folded clean kitchen towel next to plates.)
Remove the eggs from water with a slotted spoon, 1 at a time, blotting bottom of spoon on towel to absorb excess moisture. Place 2 eggs on each mound of asparagus. Pour any remaining sauce over each serving, and sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.
A springy take on Niçoise salad, with radishes and asparagus in place of tomatoes and haricots verts.
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