Poached Eggs Over Asparagus
When poaching eggs, use the freshest organic eggs you can find because fresh whites hold their shape best. Adding vinegar to the poaching water prevents the whites from spreading, and adding salt keeps the eggs buoyant.
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2. Spread 2 Tbs. oil over half of baking sheet. Arrange baguette
slices in single layer on top of oil, and press down to coat 1 side with
oil. Flip baguette slices over on baking sheet, and toast in oven 8 to
10 minutes, or until golden. Rub each toasted slice with garlic.
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3. Bring 1 inch salted water to a boil in skillet over medium heat.
Add asparagus; cook 3 to 5 minutes, or until crisp-tender. Drain, and
keep warm.
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4. Bring 2 qt. water, vinegar, and salt to a boil in 9-inch saucepan
over medium heat. Crack 1 egg, and drop it into water, holding shell as
close
to surface as possible. Rapidly repeat with remaining eggs. Bring
to gentle simmer. (Small bubbles should break surface of water around
edges, not bubble up from bottom of pot.) Reduce heat to maintain
temperature. Poach eggs 3 minutes. Transfer to prepared plate with
slotted spoon.
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5. Divide asparagus among 4 plates. Top each serving with 1 poached
egg. Drizzle with remaining 2 Tbs. olive oil. Season with salt and
pepper (if desired), sprinkle with chives, and garnish with toasted
baguette slices. Serves 4