Poached eggs are one of my brunch-time favorites, but it can be really tricky to get them just right, which is why I was so excited when I found WikiHow’s “How to poach an egg” link. Thanks to WikiHow, my somewhat unsuccessful egg-poaching career took a turn for the better.
Fresh, in-season asparagus melds perfectly with rich, runny poached eggs, creating a kind of impromptu hollandaise-like sauce as you eat it. I like to add red chili flakes for spice, but feel free to forgo them if you’re not a fan.
Note: This dish does require a bit of patience and careful timing, so make it for someone deserving of your efforts.
1 bunch (30-40 stalks) fresh asparagus, tough ends removed
2 shallots, peeled and sliced into thin rings
2 tbsp olive oil
salt and pepper
4 fresh eggs
1 tomato, cored and chopped
pinch red pepper flakes
Preheat oven to 375 degrees F.
Spread asparagus on a baking sheet. Spread shallots in one corner of the sheet, away from the asparagus. Drizzle both generously with olive oil. Sprinkle the asparagus with salt and pepper.
Roast in oven for 18-20 minutes, checking periodically to make sure shallots don’t get too dark (if they begin to brown, remove from baking sheet using tongs and set on a plate).
About 5 minutes before the asparagus and shallots are finished roasting, poach the eggs. This can be tricky, so follow the directions at http://www.wikihow.com/Poach-an-Egg.
Divide the roasted asparagus between 2 plates and top each pile with 2 poached eggs. Top the eggs with roasted shallots and fresh tomato. Sprinkle a pinch of red pepper flakes over each plate for color and spice.
BrokeAss Gourmet caters to folks who want to live the high life on the cheap, with delicious recipes that are always under $20. Gabi Moskowitz is the blog’s editor in chief and author of The BrokeAss Gourmet Cookbook and Pizza Dough: 100 Delicious Unexpected Recipes.