15 minute Breakfast, Lunch, Brunch or Dinner - Perfectly Poached Eggs with Sautéed Asparagus, Black forest ham, Arugula salad and Parmesan: 1. Toss the asparagus in a little extra virgin olive oil and kosher salt and cook in a pan on medium heat until tender (2-3 minutes for thin pencil spears and 5-7 mins for thick woody spears) 2. Toss the arugula leaves in a dressing with extra virgin olive oil, balsamic vinegar, salt, pepper and a little lemon juice. 3. Bring a medium saucepan of water containing 3 tbsp of white vinegar to a boil. Reduce heat to low and crack open the eggs one by one into the water. Poach the eggs for 3-4 minutes. Remove with a slotted spoon. 4. Shave a block of Parmesan to create micro-thin slices of cheese. 5. Assemble the dish by first putting the arugula salad on the plate, followed by the asparagus, the black forest ham or smoked salmon and a poached egg. Sprinkle with salt, freshly ground pepper and lemon zest. Garnish with parmesan slices. Serve with warm Italian bread. ENJOY! :) For the detailed intructions and more recipes, follow me on https://facebook/BabyInTheKitchen
Posted on: Sun, 19 Jan 2014 11:22:22 +0000
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