Food and people aren’t really that different. Some are sweet, lovely and more beautiful during summer time. Others are handsome and bulky and thrive best during winter time. There are those who have a hard and cold surface but on the inside they will be soft and irresistible. And regardless if we are talking food or people you’ll just have a deeper and more meaningful relationship with some than others.
During my whole life I have had several love affairs with all kinds of food. The sweet and fresh berries in the summer time, melty chocolate on a cold winter night, bursty grapes and soft goats cheese combined in a salad, a crispy pie crust, a baked and tender aubergine and in my world the one and only EGG (laid by a chicken). I have an absolutely soft spot for eggs. I love them in the shape of everything from raw to boiled and grated in a funky dressing. They are so damn versatile and they can make all baked goods, pies, fish, dressing, creams, breakfast etc. go from boring to ecstatic.
I use eggs in a lot of my meals, especially when I cook up small dishes on regular week days. We’ll have a bowl of beans & veggies topped with a runny egg, a stuffed omelette, a pie with a creamy egg filling, aubergines dipped in egg and fried on a pan – you name it we have tried it. My breakfast is often very dependent on eggs as well, in particular when I make my favourite pancakes. Because besides being a perfect glue in any batter eggs are filled with protein, vitamins and minerals to keep you beautiful, happy and full.
One thing I find irresistible about eggs are when they are cooked to have a runny yolk. An egg yolk will make an absolutely amazing and creamy dressing that can improve any stew or crispy sandwich. I have always been fascinated by poached eggs, they are beautiful and mysterious and has a golden and runny inside. But somehow I have always been terrified to make them. Crack an egg open and put it in water – WHAT – how is that not gonna be a disaster. But as it turns out it is very easy and one of my new favourite ways to enjoy my beloved egg.
This type of meal is something I have made for quite some time in a lot of different variations. I have a crispy piece of bread topped with a creamy spread, some veggies and a runny egg. Before I just made a fried or boiled egg with a runny yolk, but from now on it will be a poached egg crowning my favourite lunch.
This recipe is relying on the springy asparagus that we see popping up all over the place right now. They are incredible and to my preference a little roasting makes them totally irresistible. The avocado cream has gotten a little spike from the mustard which is a perfect fit with the creamy egg and the tomatoes that are shinning in the middle. You could also use a creamy goats cheese on the bread instead of avocado or make a spicy hummus out of beans. And if you prefer spinach instead of tomatoes, roasted sweet potato instead of bread or pepper over asparagus you just choose and pick as you desire. This recipe is easy, well balanced and something we enjoy very often! Jump on board and poach your way on to it!
Poached egg on roasted asparagus & creamy avocado
You can vary this in endless ways and with all kinds of vegetables. I love to use whole grain pita bread or a slice of sour dough whole wheat bread and you can even use rye bread. Just remember to toast the bread until it is crispy and serve the dish straight away.
Important to know in regards of the poaching: You need to use fresh eggs. The more young an egg is the more thick and elastic the white will be, meaning that it will be better at keeping together an forming a whole beautiful egg once in the water.
1-2 pita breads (depending on if your using a half or 1 whole pita bread)
1 big ripe avocado
2 big tomatoes or 10 cherry tomatoes
12 green asparagus
2 oz firm goats cheese (50-60 g)
2 tsp whole seeded mustard
Juice and zest from 1/2-1 organic lemon
1 tbsp red wine balsamic
A splash of white vinegar
Oil or butter to fry
Salt and pepper
How to poach an egg
In a pot bring water to a boil (around 1- 1,5 l). Add a splash of vinegar and a pinch of salt. Place the egg in a small bowl or a ramekin.
When the water is at a slow simmering (not boiling, but only small bubbles in the bottom of the pot) use the back of a wooden spoon to make a mini tornado in the pod, by stirring very fast in a circle. Add the egg at once and see how the tornado is pulling it together. If it is floating all around the water, you can use a spoon to gently push the whites into the yolk.
Let it simmer for 2-3 min until the egg white is firm and the yolk is soft – or 4-5 min if you want a firm yolk. Remove the egg with a spoon and place it on a clean plate until it is time to serve.
I only make one egg at a time, since I am still a rookie in the world of poaching, but I guess you could make 2-3 eggs at a time when you’ve become skilled
1. Wash the asparagus and remove the hard end by cracking the asparagus around 2/3 down the stem. Heat a skillet on medium heat with a little oil/butter. Add the asparagus and roast them for 3-4 min, toss them gently around while roasting. remove and sprinkle salt, pepper, lemon juice and zest.
2. Cut them tomatoes, add them to a bowl and toss them in the red wine vinegar.
3. Cut open the avocado, scoop out the flesh into a bowl. Add salt, pepper, mustard and lemon zest + juice. Mash in together and season to taste. Start toasting the bread in a toaster or in an oven.
4. Place the toasted bread on a plate. Add half the avocado mash, topped with roasted asparagus and then half the tomatoes. Top it of with a poached egg, crumbles goats cheese and some fresh herbs. Serve straight away