I’m really looking forward to when I will be able to try out myself the slow cooked eggs (among all other things) and share with you! P.S. I will get a chance to borrow a sous vide home machine by the end of this month and I am pretty sure the first thing I will be cooking will be eggs!
Now coming to those beauties – asparagus. They go with anything! Tarts with goat cheese, quiche, eggs, fish, meat – you name it. There’s not much to be done with them. Some people shave them, some don’t – I don’t. When buying asparagus I’m always trying out how fresh they are. The easiest way to do it is take the whole asparagus with your fingers by different ends and bend it until it breaks. The tough part that breaks off, will not be going on the plate.
* Smoked salmon
* A handful of fresh asparagus
* A bit of olive oil or butter
Once you have them “broken” and ready to be cooked, braise for a few minutes on a hot pan with a dash of olive oil or a little bit of butter, sprinkle with salt’n’pepper. I’d give it 7-10 minutes. Set aside.
Eggs – prepare them however you like! Sunny side up, poach, scramble. The egg itself serves as a perfect sauce for this – make sure the yolk is runny and when you cut into it, the sauce is already there.
If you are a fan of a richer breakfast and don’t care much about calory intake – top it with hollandaise sauce and enjoy!