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Monday, March 29, 2010

Poached Eggs With Asparagus (Huevos Escalfados Con Esparragos)


i like asparagus. nuria does not. however, the way i dressed these bad boys up, she likes them better now.

my submission for Beets/Squash.

Poached Eggs With Asparagus (Huevos Escalfados Con Esparragos)
adapted from 1080 Recipes by Simone & Inés Ortega

bunch of fresh asparagus
1 Tbl butter
3 eggs
approx. 1/3 cup of milk
3 slices of bread
approx. 1 Tbl flour
pinch of nutmeg
2 Tbl vinegar
splash of 1/2 lemon
drizzle of olive oil
salt/pepper to taste

toast up slices of bread (in the book, it's fried up like french toast)

cook the asparagus in boiling salted water, cooked to desired doneness, transfer on plate, drizzle with a bit of olive oil and healthy squeeze of the lemon. season with salt/pepper.

meanwhile, in a separate pot bring water to a boil. add in the vinegar and poach eggs to desired doneness.

to make the sauce, melt butter in sauce pan. stir in the flour and cook, stirring constantly. gradually add in the milk and cook until thickens. season with the nutmeg and salt. i also threw in a splash of the lemon juice, just to spruce it up. keep sauce warm.

to plate, first layer is the toasted bread. carefully ladle the poached egg on top, next spoon the sauce on top. place the asparagus on top. serve immediately.


just read: The Girl Who Played with Fire by Stieg Larsson

There are no innocents. There are, however, different degrees of responsibility. pg. 323