Poached Egg on Asparagus

I've been wanting to try cooking asparagus and I saw a picture in the masterchef cookbook with asparagus covered with a poached egg. Seemed like a good idea, so I thought I'd try my own version! And, really, we all know I love breakfast!


Poached Egg

Water
2 table spoons vinegar
1 egg

1. Fill a small frying pan with water, to about the 3/4 level. Add the vinegar and mix it just a little bit. Heat on medium-high and let the water begin to simmer but not boil...that's just gonna make a mess.
2. When the water is simmering, place the egg in a small bowl. Pour the egg from the bowl into the pan. By using the bowl, the egg will hopefully be more contained and not spread out a ton.
3. Let the egg cook until the albumen (clear stuff) turns white. If your eggs are cold, it'll be around 3 minutes. If they're room temperature, it'll be less.

**Note**I usually have to gently detach mine from the bottom of the pan...I don't know why, but I do. Just slip a spatula or slotted spoon under the edges and work it loose. Also, you may need to gently flip the egg over so that both sides cook evenly.

Asparagus

6-8 asparagus spears, washed, dried and with the ends trimmed
2-3 tablespoons Olive Oil
Pinch of Kosher Salt
Fresh ground pepper

1. Heat the oil at medium-high in a large frying pan.
2. Put the asparagus in the pan and turn to coat them with oil. Add salt and pepper and shake the pan so that they 'stir' or rotate more.
3. Cook until the asparagus is slightly tender. Shaking the pan occasionally to help them cook evenly. You'll want to cook them about 5 minutes, I think.

Place the asparagus on your plate and set the egg on top. Crack some fresh pepper over top and salt them just a bit. When you break the yolk of the egg, it'll spread all over the asparagus and be an amazing yellow goodness!


Also, I toasted some french bread to have with this. I just split a chunk of french bread and drizzled olive oil over it. Then added a little bit of salt and pepper and toasted it at 400 degrees for about 6 minutes. I used regular olive oil on one slice and blood-orange infused olive oil on the other. Both were amazing!! I 'borrowed' the blood orange infused oil from my mom...I don't think she's getting it back. Its SOOOO good!


Happy cooking, y'all!

Amy