So I know, those of you who know me are sick and tired of hearing about my food obsession, but I can't help it, so get used to it. Lately my obsession has become more focused. Lately I have been obsessed with eggs.
"Put a fried or poached egg on just about anything and I'm in," I recently told a friend, and I am not talking about the obvious breakfast dishes or a new spin on Eggs Benedict. I am talking burgers, salads, and pizza.
My ultimate favorite dish topped with an egg is at Tavern, where a fried poached egg tops steamed asparagus, which tops a thin layer of creamy polenta. I've never had a fried poached egg before tasting this dish. The egg is first poached and then breaded and flash fried. This is definitely something I would never try at home. Yes, I am a cook, but I know my limitations. I can fry and scrabble some on the best eggs you have ever tasted, but poach and then fry? I just think it's out of my reach, and why would I want to try when Tavern can cook it to perfection for me. The egg is delicate with a yolk that is just beginning to harden but still runny in the middle. The runny yolk mixes with the flavor of the polenta and asparagus. The only down side to the dish is that it is a seasonal item on the menu. I wish I could eat it everyday, so when in a pinch I make my own simpler version.
Asparagus with fried egg, truffle oil and Parmigiano
This dish is a great light meal or appetizer.
1 bunch of asparagus
1 tablespoon of good olive oil
2-4 eggs
Shaved Parmigiano
Truffle oil
Pre-heat oven to 400 degrees.
Wash and dry the bunch of asparagus. Trim 1 inch of the bottom. If the asparagus are extra large, shave the bottom inch or two of the stalk with a peeler. Arrange the asparagus on a baking sheet and drizzle with olive oil sale and pepper. Mix well so that the asparagus is well coated. Roast in the oven for 10-20 minutes depending on thickness.
Meanwhile heat a non-stick pan over medium high heat and melt 1 tbs of butter. If serving as a meal, fry two eggs per person. If an appetizer one egg will do. Crack eggs into the pan, turn down heat to low. Sprinkle with salt and pepper and cover. Cooking time for the perfect egg is about 4 minutes.
Remove asparagus from the oven and arrange a healthy handful on a plate. Top with egg, shaves of Parmigiano drizzle of truffle oil. Serve with a generous piece of warm baguette.
To see the complete list of my favorite dishes topped with an egg and where to find them click the following link www.blog.27ground.com
Happy Eating!!!