Friday, December 23, 2011

poached egg with sauteed mushroom & asparagus on toast

Poached Organic Egg with Sautéed Mushroom & Asparagus on Sourdough Toast. 

Nothing is more delightful than waking up (very late on the weekends) with a smell of freshly brewed coffee and knowing that there is a proper brunch & a Sunday newspaper waiting for you... to me this is a real comfort... one of the simplest pleasures in life.
I personally adore (cooking and serving) fancy "Breakfast & Brunch". When I get to be home on the weekends or holidays, I love to cook big breakfast or brunch. I love all those fancy dishes like Egg Florentine, Egg Benedict, Pancake, Waffle, ect.,.

There were many long weekends in this month. Last weekend, I got to be home. I opened my fridge and found some fresh organic mushroom and organic asparagus. Then I thought I should cook them for brunch. This dish is delightful, very light and lovely. Its very easy to cook as well.

Find below my recipe

2-4 organic Eggs, very very fresh (You can always have more than 1 egg for one serving plate.)
A handful of organic Mushroom, cleaned (Any kind of small mushroom that you prefer.)
A handful of organic Asparagus, cut off bottom forth of asparagus, and discard, as it is tough and stringy. (This can be done in a bunch at one time to save time. Starting at tip, cut the rest of asparagus into equal lengths.)
1/2 Tablespoon of French Butter
1 Tablespoon of Whipping Cream
Sea Salt
Black Pepper, freshly ground
Flat-leaf Parsley, roughly chopped
Sourdough Bread, sliced, buttered and toasted to your liking 


Take out the eggs from the fridge and leave to room temperature. Set a saucepan over low-heat, wait till water is becoming hot but not boiling or simmering. Add a splash of any kind of vinegar in there. It helps to tighten the egg. Break an egg into a small cup, then slide the egg into the saucepan and leave the egg to cook for a few minutes. Scoop it out with a slotted spoon and keep dried one side.

Set a large saucepan over medium heat. Add butter, wait till the butter is melted (make sure that you don't burn the butter) and later add mushroom and asparagus, cook them very briefly (I like my asparagus sweet and crunchy). Add whipping cream, sea salt and ground black pepper, taste if more seasoning is needed. Sprinkle with chopped fresh parsley leaves.

Arrange the sauteed mushroom and asparagus on top of the toasts, top with the poached egg(s) and sprinkle with chopped fresh parsley over the top. (Sprinkle a dash of sea salt and black pepper on the eggs if you prefer) Voila!

Happy Holidays ! 

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