Poached Eggs and Asparagus
Author: Clean Eating Online
Adding vinegar to the poaching water prevents the whites from spreading, and adding salt keeps the eggs buoyant.
- 4 Tbs. extra virgin olive oil, divided
- 12⅜-inch-thick baguette slices
- 1 clove garlic, halved
- 1 ½lb. asparagus spears, preferably thick
- 2 Tbs. vinegar
- 1 tsp. sea salt
- 4 large eggs
- 1 Tbs. snipped chives
- Preheat oven to 400°F.
- Place paper-towel-lined plate next to stove.
- 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.
- 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.
- 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.
- 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.