Soft Boiled Eggs with Asparagus

Have I mentioned that I love spring?

I also love brunch so I really love that this brunch-y treat is all about the perfect simplicity and clear, bright flavours of spring. Plus, it’s fun to eat.

Begin with a perfectly poached egg (see below for the how-to) and the season’s most beloved vegetable: asparagus.

No need for a vertical steamer or a heavy Hollandaise, nor do you need to select the coveted ‘pencil thin’ stalks only. I love the fatter stalks; they become creamy and succulent when cooked. You will, however, want to prevent your asparagus from feeling like a woody branch in your mouth by delicately snapping the stalks at their natural breaking point (usually an inch or two above where your green-grocer has trimmed them).

To soft boil an egg:

Using a small sauce pan, add as much water as it will take to cover your egg(s). Remove egg and bring the water to a boil. Add egg(s) carefully and simmer for 5 minutes, adding 1 minute for every the 5th egg and each additional egg.

Retrieve the eggs from the water with a spoon. Set upright in egg cup (or other small vessel) and crack the top with a spoon. Peel away the shell and scoop out the egg.

Dip in toast strips (“soldiers”) or steamed asparagus.

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