Saturday, March 15, 2014

A Simple Breakfast

I have to say, a soft boiled egg is a simple pleasure.
Even so, I don't think enough people eat them. Maybe they're forgotten, maybe they're too elementary.
But perhaps it's because they don't know what they're missing out on. On the other hand, not everyone prefers egg yolks very soft...

With fresh asparagus, only just cooked, it's even more pleasant and a perfect addition to brunch.

If for few enough people, both the asparagus and eggs can be made in a single pot.
I'm aware that people don't normally add salt to their water to boil eggs in the shell, however, remember that the water is also meant to cook asparagus (which certainly needs a bit of seasoning). Then again, eggshells are porous, maybe you can get some of that seasoning into the egg, too. I'd like to think so.

For one or six, it's a recipe easily multiplied for however many people you need to feed.
If you need, of course you're more than welcome to use two pans: one for eggs and another for asparagus.

You can pierce either end of the egg to take off a bit of pressure to help keep the shell from cracking, but you'll more than likely have a bit of the egg white cooking on the outside of the egg.
Either way, you choose.

With coffee or tea, toast and jam, and maybe small dish of yogurt, a soft boiled egg breakfast is made complete.

Soft Boiled Egg with Asparagus Spears
serves 1

1 egg
3 asparagus spears
Salt to season the water (such as kosher or grey)

Salt to season (something more delicate and flaky would be preferable)
Freshly ground black pepper

Using a pin, poke a hole into both the small and large end of an egg (optional).
Bring a few inches of water in a saucepan to a rolling boil. Add a nice amount of salt to season the water.
When the water comes back to the boil,  carefully place the egg in the pan and cook 5 minutes for a soft-boiled, somewhat runny-yolked egg. 
Two minutes before the egg is finished, add the trimmed asparagus spears to the boiling water. When time is up, remove both the egg and asparagus, and rinse the asparagus in very cold water to shock it, keep it's bright color, and stop the cooking process. 
Season and serve as desired. 

1 comment:

  1. I totally agree! I thought my family was the only one that makes soft-boiled eggs:) There's just something special in their flavor and texture. I'll have to try it with asparagus. Thanks!