Starting your day with a nutritious and delicious breakfast can set a positive tone for the rest of the day. Enter the Poached Egg and Asparagus Tartine – a simple yet sophisticated dish that combines the richness of a perfectly poached egg with the freshness of crisp asparagus atop a slice of toasted bread. This meal not only looks impressive but is packed with flavors and textures that satisfy. Whether it’s a weekend brunch or a special weekday breakfast, this tartine is sure to delight your taste buds.
Tips to make the Poached Egg and Asparagus Tartine recipe:
1. Fresh Asparagus Matters: Choose fresh asparagus spears that are bright green and firm to the touch. Thin spears are preferable as they cook quickly and evenly, providing a tender bite without becoming too soft or chewy.
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2. Perfecting the Poached Egg: For a perfectly poached egg, ensure your water is just simmering with tiny bubbles at the bottom of the pan – not a rolling boil. Add a splash of vinegar to help the egg white coagulate more quickly, keeping the egg together. Crack the egg into a small bowl and gently slide it into the water. Cook for about 3-4 minutes for a runny yolk.
3. Quality Bread is Key: Use a good-quality, thickly sliced bread as the base for your tartine. Sourdough or whole grain breads not only add flavor but also provide the necessary support and texture contrast to the soft egg and tender asparagus.
4. Season to Perfection: Don’t forget to season your poached egg with a pinch of salt and freshly ground black pepper right after poaching. Season the asparagus with olive oil, salt, and pepper before grilling or roasting. These small touches enhance the natural flavors of the ingredients.
How to Make Poached Egg and Asparagus Tartine Recipe?
Poached Egg and Asparagus Tartine Recipe
Equipment
- 1 Non-stick skillet For blanching asparagus
- 1 Pot For poaching eggs
- 1 Toaster or Grill For toasting sourdough bread
Ingredients
- 2 slices Sourdough bread Thickly sliced
- 4 large Eggs Fresh for poaching
- 1 bunch Asparagus Trimmed
- 1 tbsp Vinegar For poaching eggs
- to taste Salt and black pepper,
Instructions
- Blanch the asparagus in boiling water for 2-3 minutes until tender but still crisp.
- Remove the asparagus from the boiling water and plunge into ice water to stop the cooking process. Drain and set aside.
- Fill a pot with water, add vinegar, and bring to a gentle simmer.
- Crack each egg into a small bowl and gently slide into the simmering water.
- Poach the eggs for 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon.
- Toast the sourdough bread slices until golden and crispy.
- Top each slice of toasted bread with equal portions of blanched asparagus.
- Carefully place a poached egg on top of the asparagus. Season with salt and pepper to taste.
- Serve immediately.
Notes
Nutrition
I love this recipe, the Poached Egg and Asparagus Tartine recipe is a delightful and nutritious dish that is perfect for a spring breakfast or a light lunch. It combines the gentle crunch of toasted bread, the creamy goodness of a perfectly poached egg, and the fresh, green flavor of asparagus. This recipe is not just about tantalizing your taste buds but also offers a balanced meal with proteins, fiber, and vitamins.
Moreover, its simplicity and versatility mean you can adapt it to your preferences or what’s available in your kitchen. Whether you’re a seasoned cook or a beginner, this dish is sure to impress. So, next time you’re pondering what to make for a meal that’s both satisfying and healthy, remember the Poached Egg and Asparagus Tartine recipe. It’s a testament to how simple ingredients can create a feast for the senses.
