Thursday, April 7, 2011

Poached Eggs & Asparagus Over Arugula

1 bunch asparagus
extra virgin olive oil
kosher salt
4 slices rustic Italian bread
1 clove garlic
3 T white vinegar
4 large eggs
2 cups baby arugula
1 to 2 T lemon juice
1 cup grated Parmigiano-Reggiano
1 lemon, zested

Preparing the asparagus:
Preheat grill or grill pan.

Toss the asparagus with oil and salt, to taste. Grill the asparagus until slightly charred and pliable on all sides. Remove to a platter and reserve at room temperature.

* * * * * *

Preparing the bruschetta:
Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus.

* * * * * *

Preparing the poached eggs:
Fill a bowl with cold tap water and 4 to 5 ice cubes.

Fill a medium saucepan 2/3 of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon remove the eggs from the saucepan and place in the bowl of cold water. Set aside.
* * * * * *

Assembling the salad:
Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed.

Divide the arugula between 4 individual plates. Arrange the asparagus on top of the arugula on each plate.

While dressing the salad bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, about 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel or a piece of bread to remove any excess water. Place 1 egg on top of the asparagus on each plate. Sprinkle each with salt, Parmigiano and lemon zest.

Drizzle each piece of grilled bread generously with olive oil and cut in half, and place next to the egg.

Serves 4


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