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Asparagus with Soft-Boiled Eggs. Sunday Breakfast

Asparagus with Soft-Boiled Eggs. Sunday Breakfast
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On Sunday mornings, most people like to stay in bed a little longer. Sunday is a special day, a day to rest, relax, to enjoy your family and to get ready for a new working week.

 In the America, where people work hard to live well, Sunday is a family day. Sunday dinner is also special, when family members gather at the table to talk about everything and nothing, and enjoy the meal leisurely. On Sunday you may want to spend a little more time to prepare a tasty memorable dinner.

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Similarly, Sunday breakfast is no exception. Usually it starts later than on weekdays, and often it is more “complex”.

In spring, when asparagus is in season, I love to make a simple but quite elegant breakfast – asparagus with soft-boiled eggs, a good toast with jam or delicious homemade muffins, scones, biscotti or biscuits and a cup of coffee.

Asparagus and eggs is a pleasantly successful alliance. One of my favorite dishes from this marriage is Asparagus with Poached Egg and Roasted Peppers Vinaigrette.

Today I make another delicious and classic combination – Asparagus with Soft-Boiled Eggs.

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Asparagus with Soft-Boiled Eggs. Sunday Breakfast

 

1 serving

Ingredients

  • 1-2 eggs at room temperature
  • 2-4 asparagus spears
  • Salt
  • lemon wedge (optional)

For serving:

  • Toasts, biscuits, scones
  • Slices or chunks of salted or smoked salmon

 

 

Preparation

Wash the asparagus and cut the tough ends. If asparagus is thick, peel the ends using vegetable peeler.

In a pot (for the eggs) and in a wide pan (for the asparagus), bring the water to a boil.

Cook the asparagus for 2-4 minutes (the exact time depends on the quality of the asparagus). The asparagus should stay green and crispy.

Transfer the asparagus onto a platter. Sprinkle with the salt flakes, and, if desired, drizzle with lemon juice.

Place the eggs in a saucepan, cover them with water and bring the water to the boil. Lower the heat and simmer for 1-2 minutes (1 minute – for very runny yolk).

Remove the eggs from the saucepan, wipe them and put in an egg cup. With a sharp knife cut the top of each egg.

Serve the asparagus with the egg and the toast. Slices or cubes of gravlax, smoked salmon or a dollop of caviar will compliment the asparagus-and-eggs breakfast.

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Cook with pleasure!

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