Eggs are a great source of protein for vegetarians and omnivores alike. There have been many studies and reports that go back and forth on whether eggs are healthy for you or not. Some say that they are high in cholesterol and that people shouldn't eat more that one or two a week. Others says it's the ultimate health food and should even be consumed raw. I like to think reality is somewhere in between knowing that eggs are low fat, high protein, have dietary sulfur (great for you hair and nails), and the yolks have carotenoids (similar to carrots). I also love eggs... so at this point of being meat-free for around 40 days now... we have gone through quite a few eggs!
With Easter coming up, eggs are center stage. You may be hard boiling some right now to dye different colors. Or you could be filling a bunch of colorful plastic versions with candy in the next few days. Eggs are a symbolic message of rebirth, so the iconic Easter egg completely makes sense.
Celebrate Easter with this quick, delicious brunch. Perfect timing for asparagus which are at their peak right now and the buttery, runny yolk over top... just delicious! We actually had this dish for dinner, it is quite filling with a side dish of crispy roast potatoes. It's minimal ingredients and cooks quickly, the slowest part is that you can only poach one egg at a time, but they only take a minute or two. :)
1 bunch of asparagus
4 eggs
2 tbsp butter
1 tbsp vinegar
salt and pepper
1. Heat grill pan to medium heat. Remove woody ends from the asparagus, which is about the bottom inch of the stalks. Add asparagus to pan with pats of butter, salt, and pepper on top. Shift asparagus every few minutes to make sure all sides get grilled.
2. To poach eggs, bring water in a small sauce pot to a simmer. Add tablespoon of vinegar to the simmering water (this is supposed to help keep the egg from separating too much).
3. Crack an egg into a small bowl. Swirl the simmering water around with a spoon to make a little water funnel (or tornado, whatever you want to call it). Gently slide the egg out of the bowl into the water funnel (get the bowl as close to the water as possible).
4. Let egg cook for 1-2 minutes depending on how runny you want the yolk. scoop egg out with a slotted spoon and let egg rest on a towel for excess water to run off.
5. Plate the asparagus, top with eggs, sprinkle with pepper, and cut open the eggs to let the yolk runneth over.
No comments:
Post a Comment