17183802267_f93427a13e_o.jpg

Maddy Douglass

Knitter and lawyer in San Francisco. 

Loves coffee, crafting, culture, and cheese plates.

"Say what you mean, mean what you say." 

 

The classiest breakfast I ever did see.

Hey friends! I know I promised more DC pictures (and trust me, they're coming - I never met a national monument I didn't like!) but I just have a short post for you today. This week I revealed that I got a new job starting next week, I'm wrapping up my "old" job at Google, and now I am trying to adjust to all the paperwork and final logistics on both sides. Tonight, I have a date with some takeout pho, a few episodes of RHONY, and my computer -- but until then, I leave you with this delicious, yet super simple, yet super classy (oh hayyy) breakfast "recipe."

DSC_1273DSC_1278

Poached Eggs and Asparagus

Ingredients: 5-6 asparagus stalks per person, two eggs per person, grated or shredded parmesan, salt and pepper, white wine vinegar, and water.

To blanche the asparagus:

Wash your asparagus stalks and cut about an inch off of each end.

Begin heating an inch to an inch and a half of water in a large saucepan (just enough to cover the asparagus.)

When the water is boiling rapidly, add your asparagus (this is easiest with tongs or a fork) and let them bop around in the water for 2-3 minutes. You just want to blanche them lightly so they're cooked enough to cut through and eat.

Remove them from the water and put them on a paper towel to dry off a bit.

To poach the eggs:

In either the same saucepan or, if necessary, a deeper pan, add two to three inches of water and get it to a rolling boil. Add almost a full tablespoon of the white wine vinegar (this helps keep the egg together and keeps it from sticking to the pan.)

When the water is boiling, add your eggs gently. You can do two in a pan but add them separately.

Here's the key: don't stir them around too much! If the water in the pan isn't fully covering the top of the eggs, you can lightly spoon some of the hot water on top but don't stir the water. Just let them cook naturally and be patient.

After three or four minutes, they egg whites should be cooked and the eggs should appear to be holding together.

Remove gently with a slotted spoon (easiest) or scoop up with a large soup spoon (way harder.)

To plate: 

Lay the asparagus down on a large dishplate and lightly spoon the poached eggs on top, being careful not to break them (though they certainly are beautiful with that golden yolk running over the bright green...)

Top with parmesan and salt and pepper.

Enjoy!

High Five for Friday, vol. 12

High Five for Friday, vol. 11

0