Poached egg with asparagus, spinach and mushrooms

2 Jun

Poached egg with asparagus, spinach and mushrooms

Sunday mornings demand a slow, relaxing and tasty start to the day.  This is my meal of choice, something delicious to start the day, and made absolutely perfect with a cup of hot steaming Yorkshire Tea.. Mmmm….

PERFECT POACHED EGG ALERT!!! Read down to find out how to guarantee the oozing runny yellow yolk every time

Serves 2

The ingredients:

I’m going to give very relaxed instructions on weights/amounts of ingredients.  The reason? Because this is the perfect brunch and life is too short to weigh spinach on a lazy weekend morning.

8-10 asparagus spears

2 big handfuls of spinach

1 handful of mushrooms – chopped (button, closed cup, chestnut…whatever takes your fancy)

2 eggs

2 slices of (gluten free) toast

Butter/margarine (a large ish knob)

salt

pepper

parmesan cheese (optional)

The recipe:

It depends how talented you are with multi-tasking, but ideally you want the toast, asparagus mix and paoched egg (and cup of tea) all ready at exactly the same time.  However, this can be a bit tricky, so feel free to play around with the order you complete the components.

For the asparagus mix:

  1. Get out the frying pan, put it on the heat and add a large knob of butter.
  2. When the butter has melted and is turning a little bit brown, add the mushrooms and sauté gently for 3-4 minutes
  3. Break the woody stems off the asparagus (cheat’s tip: hold both ends of the spear and bend gently until it snaps.  The spear will naturally break at the right point)
  4. Add the asparagus tips to the mushrooms and sauté for another minute (tip: you don’t want to overcook the asparagus, so make sure you don’t dilly dally here!)
  5. Add the spinach to the mushrooms and asparagus, and gently cook down until wilted
  6. Salt and pepper to taste

For the (perfectly poached) egg:

  1. Boil about an inch-2 inches (~4cm) of water in a saucepan
  2. When the water has boiled, turn down the heat until the water is just below a simmer (a few little streams of bubbles rising up, but no bubbles on the surface).  God of the poached egg, Heston Blumenthal recommends keeping the water at 80oC, but I don’t have a thermometer, and find this technique works pretty well for me!  He also says you don’t need salt or vinegar or whirlpools in the water and after years of failed attempts at poaching, I agree.
  3. Break the egg, dropping it quickly into the water.  Poach for 4 minutes.
  4. If the other components are NOT ready when the eggs have had their 4 minutes, pop the eggs into very cold water/iced water to stop them cooking.)

To serve:

Butter the toast, and top each slice with 4 or 5 asparagus spears, and some of the spinach/mushroom mix

Place the egg on top (and then grate/shave a little parmesan over the top if you fancy)

And enjoy with that nice hot cup of Yorkshire tea I was talking about earlier!  perfect!

For more asparagus recipes check out the garden grazer at: http://www.thegardengrazer.com/2012/06/sunlight-on-asparagus.html

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2 Responses to “Poached egg with asparagus, spinach and mushrooms”

  1. Kaitlin June 18, 2012 at 4:59 pm #

    This looks wonderful 🙂 Would love for you to link it up at my Sunlight Sunday featuring asparagus if you get the chance! http://www.thegardengrazer.com/2012/06/sunlight-on-asparagus.html

    • larafriendly June 18, 2012 at 10:06 pm #

      I most certainly will! I’m really glad you like it and please feel free to link up to my blog.

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