Asparagus, Poached Eggs & Toast

I did myself proud the other night - I successfully poached my first eggs! Now, I realize this might sound like no big deal to most people, but as much as I love to cook - and consider myself halfway decent at it - eggs intimidate me. At 29, I can handle throwing together a quiche or doing a scramble, but the rest tend to elude me. Poached eggs can cause a bit of cooking stress since they often look like a failure for most of the process, but all in all, I think my first two were a success.

My grandmother in South Jersey, in all her adorableness, sent me several copies of the Philadelphia Inquirer's food section a while back. I decided to tweak the Asparagus and Poached Eggs recipe from March 29th to include some toast. This recipe has definitely been added to my quick, go-to dinner list.

Asparagus, Poached Eggs & Toast

About 15 asparagus spears

Parmesan cheese

1 tablespoon white vinegar

2 eggs

1 tablespoon olive oil

1 tablespoon unsalted butter

1 teaspoon balsamic vinegar

Salt and freshly ground pepper

2 slices of bread, lightly toasted (I used marble rye)

Cut the bottom 1-2 inches from each asparagus spear.

Peel or grate a handful of Parmesan. Set aside.

Heat a deep pan of water, adding the white vinegar and season with salt. Break 1 egg into a small cup or bowl. The egg should go in the water just prior to when the water starts to simmer. You do not want to add the egg to simmering or boiling water.*

When the water is ready for the egg, use a slotted spoon to create a whirlpool. Gently slide the egg into the middle of the swirling water. Cook for about 3 minutes, or until the white and yolk have set. When the egg is ready, gently remove with a slotted spoon or spatula and place in a bowl of hot water. This will keep the egg warm while the second is prepared. Repeat the process with the second egg.

While the second egg is cooking, start cooking the asparagus. Heat a large skillet or frying pan over high heat, then add the olive oil. Add the asparagus, season with salt and pepper, and cook for 3 to 5 minutes, depending on the thickness of the spears. Toss the spears frequently, until golden in places and just tender to the bite.

Take the pan from the heat and let it cook for a few seconds. Add the butter and balsamic vinegar.

Divide the asparagus amongst the two pieces of toast, then spoon over some of the balsamic butter. Drain the eggs, then place on top of each mound of asparagus. Scatter the Parmesan over each piece of toast. Sprinkle with salt and pepper.

Adapted from Fresh & Easy: What to Cook & How to Cook It (Phaidon, 2012), as seen in the Philadelphia Inquirer.

*Note: The orginal recipe calls for boiling water and simmering the eggs. I had heard that it was better to not have the water boiling/simmering during the poaching process, which is why I adapted. Overall, my eggs were a success!

Images are my own.