There, that’s better. So Cooking Light came up with some wicked good recipes using the incredible, edible egg, one being Poached Eggs with Buttery Multigrain Toast. When I first saw this recipe I thought “um yeah, that seems pretty simple and basic, I’ll try it sometime in 2010.” Well dear readers, I’m glad I decided to try it when I woke up one Saturday morning hankering for eggs and all I had were the ingredients for this dish. Simplicity can sometimes (or really all the time actually) knock your freaking socks off and this recipe is a prime example. I added a dash of red pepper and used Fleur de Sel (oui, oui friends!) because I love those flavor combinations on eggs.
The other egg recipe I tried was an Asparagus Salad with Soft Poached Eggs, Prosciutto, and Lemon-Chive Vinaigrette. The cooking method for poaching the eggs was something I hadn’t seen before. You boil water in a large skillet and then break the eggs into a custard cups covered with cooking spray. Once the water is brought down to a simmer you place the egg filled custard cups in the skillet and cover. In about 10 minutes, voila, they are done. How cool right? This was salty, gooey, eggy-goodness and the chives gave a great herbaceous note to the whole dish, plus the vinaigrette complemented everything on the plate.
Now go get your lutein, zinc, iron and protein with these two egg-alicious dishes!
Photo courtesy of Cooking Light
You're going to have to explain that poached egg in the asparagus salad to me, I am not visualizing the concept of the custard cup at all.
I know right? When I saw that I thought I was just misreading it but I simply put the eggs in ramekins (with cooking spray) into the simmering water, covered and they cooked up perfectly. Not what you are used to with a typical poached egg but it worked. You should try it and see if it works for you. 😉