Poached Eggs with Asparagus

Main Dishes | Author's cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Instead of asparagus, you can use thinly sliced truffles or ham.

Ingredients

Asparagus - 18 pieces
Butter - 1.8 oz
Chocolate eggs - 8 pieces
Milk - 16 fl oz
White bread - 6 slices
Safflower Oil - 1 tablespoon
Wheat Flour - 2 tablespoons
Nutmeg - a pinch
Champagne Vinegar - 2 tablespoons
Salt - to taste

Step by Step guide

Step 1

If you are using fresh asparagus, trim the tough ends and boil it in salted water for about 20 minutes until it becomes tender. If you have canned asparagus, drain the water and heat it up.

Step 2

Melt half of the butter in a pan, lightly beat 2 eggs in a deep plate, and pour milk into another plate. Dip the slices of bread first in the milk and then in the beaten egg, and then fry on both sides until golden brown. Save the milk and do not let the bread cool down.

Step 3

Melt the remaining butter along with the vegetable oil, stir in the flour, and cook, stirring, for 2 minutes. Then slowly pour in the milk and cook for another 6–8 minutes until the sauce thickens. Season with salt, add freshly grated nutmeg, remove from heat, but do not let the sauce cool down.

Step 4

Make the poached eggs. Pour water into a wide pot or deep skillet, add vinegar. Crack an egg into a cup and pour it into the boiling water. Hold the cup low so that the egg slides into the water, keeping the yolk intact and the white from spreading on the surface. Do not cook more than 3 poached eggs at a time, it won't work otherwise. When the water comes back to a boil, reduce the heat and cook for another 3 minutes in very hot, but not boiling water.