Tuesday, April 22, 2008

Breakfast for Dinner Pt. 2

Spring means putting poached eggs on your food, and not just your salad! Here's a good recipe for Roasted Asparagus with Poached Eggs:

  • 1 medium thick asparagus bunch, tough ends removed

  • 2 tablespoons olive oil

  • Coarse salt

  • 1/2 cup balsamic vinegar

  • 1 teaspoon light-brown sugar

  • 1 tablespoon cider vinegar

  • 4 large eggs

  • 2 ounces shaved parmesan
Steam asparagus. Toss with olive oil. Mix sugar and balsamic vinegar, bring to a boil and reduce. Poach eggs, putting vinegar in poaching water. Place eggs over asparagus, sprinkle with coarse salt and shaved parmesan.

Come over to my house, I will cook this for you.

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1 comment:

Carolyn said...

See you about 7, then?