HAPPY FRIDAY EVERYONE!!
It’s bright and early in the morning and I just got done cooking and eating the most delicious eggs so I thought I would share the recipe with you all! Breakfast is my favourite meal of the day and there’s no better feeling than starting your day right with a good, nutritional meal ( I feel like it starts you off on the right foot). On weekdays, I usually start my day with a giant fruit smoothie. However, on the weekends, I like to spoil myself and my husband (Rami) with a nice breakfast. This usually entails an entire week of searching for the perfect recipe(s) and grocery shopping accordingly.
As a new years resolution, I am trying to eliminate processed carbs as much as possible. This is not to say that I am following any particular diet regimen, I’m just trying to eat more fruits and vegetables instead of processed carbs. This particular recipe is atkins friendly, low carb, simple and satiating.
Eggs by far are one of the most nutritionally dense foods that one can eat and are a great source of protein. I love eating eggs for breakfast. I have tried eating and cooking them all kinds of ways but poached eggs with a perfectly cooked, golden yolk is just.. heaven.
Ingredients for this recipe:
- Eggs (the fresher, the better)
- Asparagus (I used the thinner stalks)
- Unsalted Butter (1 tbs)
- Parmesan Cheese (to taste)
- Pecorino Romano Cheese (Optional)
- Salt and Pepper to taste
To start, cut the the asparagus stalks halfway and discard the bottom half. Next, blanch the asparagus in a pot of boiling salted water until they are bright green and tender ( about 3 minutes).
In the mean time, preheat the broiler at 400F. Once asparagus is cooked, drain and lay flat on paper towels and dry completely. Once dry, transfer the asparagus to a baking dish, brush with unsalted butter, sprinkle salt and pepper and grate parmesan cheese on top. You can use as much or as little cheese as you like. I, personally, used the parmesan cheese liberally and the pecorino cheese sparingly.
Put dish into the oven and broil for about 4-6 minutes until the cheese has melted on top and the asparagus is slightly crispy on the outside.
To poach the eggs (this is the easiest way I have tried and tested):
In a separate pot, bring water to a simmer. It is crucial that the water does not come to a boil. I usually turn the temperature on the stove hot enough to keep the water warm but not come to boil. Break an egg in a small bowl.
Swirl the simmering water around in the pot, while the water is swirling, drop the egg into the center. The inertia from the water helps the yolk wrap around the egg to give the egg its round shape.
Wait about 3-4 minutes and the egg should be perfectly poached!
Transfer the asparagus and eggs onto a plate, sprinkle with some more salt, pepper and cheese. Enjoy!
If you try this recipe out or if you have any other recipes to share, please let me know in the comments section. I am always looking for feedback / good recipes.
Until next time,