Morel And Asparagus Sandwiches With Poached Egg Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASPARAGUS WITH POACHED EGG



Asparagus with Poached Egg image

A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

1 pound asparagus, trimmed and peeled
4 large eggs
Extra-virgin olive oil, for drizzling
1 ounce Parmesan cheese, thinly shaved
Fine sea salt and freshly ground pepper

Steps:

  • Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
  • Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
  • Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.

MOREL AND ASPARAGUS SANDWICHES WITH POACHED EGG



Morel and Asparagus Sandwiches with Poached Egg image

This open-face sandwich brings together woodsy morels and tender asparagus on ricotta-topped toast; it's crowned with an egg.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 13

1 cup best-quality whole-milk ricotta cheese
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
10 ounces asparagus, trimmed
4 ounces small morel mushrooms (halved or quartered if large)
1/2 cup homemade or low-sodium store-bought chicken stock
3 tablespoons heavy cream
4 teaspoons finely chopped fresh flat-leaf parsley
4 teaspoons finely chopped fresh chervil
1 teaspoon fresh lemon juice
4 very fresh large eggs
4 slices (1/2 inch thick) rustic bread, lightly toasted

Steps:

  • Stir together ricotta, 1/4 teaspoon salt, and pinch of pepper in a bowl; set aside.
  • Heat a large skillet over medium-high heat. Add butter and oil; heat until butter has melted. Add asparagus, and cook, stirring, 1 minute. Stir in mushrooms. Add stock, and bring to a simmer. Cover, and cook 2 minutes. Uncover, and cook until asparagus is tender and bright green, about 2 minutes more. Add cream; cook until reduced and slightly thickened, 1 to 2 minutes. Stir in herbs and lemon juice. Season with salt and pepper; remove from heat.
  • Bring a large shallow saucepan of water to a simmer. Working with 1 egg at time, break into a cup, and slide egg into water. Cook the eggs until whites are set, 2 to 3 minutes. Using a slotted spoon, transfer eggs to a plate lined with paper towels to drain.
  • Spread ricotta mixture over bread slices, dividing evenly. Divide asparagus among slices, and drizzle with sauce. Top each with a poached egg. Season with salt and pepper. Serve immediately.

EGG AND ASPARAGUS CLUB SANDWICHES



Egg and Asparagus Club Sandwiches image

Looking for a hearty dinner using eggs and asparagus? Then check out this flavorful club sandwich - a tasty meal.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 2

Number Of Ingredients 9

2 eggs
6 oz. fresh asparagus spears
2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon mustard
2 teaspoons chopped fresh dill
6 (1/2-inch-thick) slices Italian bread
4 slices tomato
1 (1 1/2-oz.) slice Swiss cheese, halved
2 leaves leaf lettuce

Steps:

  • Place eggs in small saucepan; add enough cold water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; slice. Set aside.
  • Meanwhile, wash asparagus; snap off tough stem ends. In large skillet, bring 1 inch lightly salted water to a boil. Arrange asparagus spears evenly in skillet. Cover; cook 4 to 5 minutes or until asparagus is crisp-tender. Drain; rinse with cold water to cool.
  • In small bowl, combine mayonnaise, mustard and dill; blend well. Spread mixture on 1 side of each bread slice. On 2 bread slices, spread side up, layer egg slices and asparagus; top each with second bread slice. Layer tomato slices, cheese and lettuce on each sandwich; top with remaining bread slices, spread side down. If desired, place 2 decorative toothpicks in each sandwich.

Nutrition Facts : Calories 530, Carbohydrate 52 g, Cholesterol 240 mg, Fat 3 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 920 mg, Sugar 7 g

ASPARAGUS AND EGG SANDWICH



Asparagus And Egg Sandwich image

Provided by Richard Flaste

Categories     dinner, easy, lunch, quick, main course

Time 15m

Yield Two sandwiches

Number Of Ingredients 5

1/2 pound asparagus (preferably pencil-thin)
4 tablespoons olive oil
Salt and freshly ground black pepper to taste
4 large eggs
1/2 16-inch loaf Italian bread

Steps:

  • Wash the asparagus under cold running water. Snap off and discard the tough bottom portion. If using thicker asparagus, scrape each stalk to remove the skin, then cut it into thirds lengthwise, leaving the the asparagus head intact.
  • In a medium-size saucepan, heat the oil until just warm. Add the asparagus and salt. Saute over medium heat, stirring, for about 2 minutes. Cover and cook for another 2 minutes, shaking the pan or stirring occasionally.
  • Meanwhile, break the eggs into a bowl and beat, adding a pinch of salt and pepper. Cut the bread in half lengthwise. Remove the soft, doughy part and toast the loaf slightly.
  • Uncover the asparagus, raise the heat slightly and add the eggs, stirring. Cook for 1 minute, or until the eggs are set. Scoop onto the bread and cut in half.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 249 milligrams, Sugar 1 gram, TransFat 0 grams

ASPARAGUS EGG SALAD TEA SANDWICHES



Asparagus Egg Salad Tea Sandwiches image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.

ROASTED ASPARAGUS WITH POACHED EGG AND PARMIGIANO-REGGIANO



Roasted Asparagus with Poached Egg and Parmigiano-Reggiano image

Provided by Anne Burrell

Time 40m

Yield 2 servings

Number Of Ingredients 7

3 tablespoons white vinegar
12 spears asparagus
Extra-virgin olive oil
Kosher salt
2 large organic eggs
2 tablespoons grated Parmigiano-Reggiano
Pinch crushed red pepper flakes

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil.
  • Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with about 1 tablespoon olive oil and some salt.
  • Place the asparagus in the oven and roast for 15 minutes.
  • Reduce the heat on the water until the bubbles in the water have subsided.
  • Gently crack and drop the eggs into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid.
  • Using a slotted spoon, carefully remove the eggs from the saucepan and blot the bottom of the spoon on a paper towel before plating the egg.
  • Remove the asparagus from the oven.
  • Divide the roasted asparagus spears on plates and top each set of asparagus with a poached egg. Sprinkle with the grated Parmigiano and a couple flakes crushed red pepper. Sprinkle with a few drops olive oil.

ASPARAGUS, POACHED EGG, PROSCIUTTO AND FONTINA CHEESE



Asparagus, Poached Egg, Prosciutto and Fontina Cheese image

This recipe is one of many Fantastic sanwiches in "Nancy Silverton's Sandwich Book". Great for brunch or dinner. Paula G has a fast and easy way to poach eggs, please check out her Recipe #118761.

Provided by Brenda.

Categories     One Dish Meal

Time 33m

Yield 4 serving(s)

Number Of Ingredients 14

16 -20 large asparagus, stalks tough ends broken off
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
20 sprigs fresh thyme
4 slices sourdough bread
2 -4 tablespoons butter
1 garlic clove, peeled
2 tablespoons white wine vinegar
1 pinch kosher salt
4 extra-large eggs
3 ounces fontina or 3 ounces gruyere cheese, cut into four 1/8 inch thick slices
2 ounces good-quality prosciutto
extra virgin olive oil, for drizzling over the sandwiches
freshly cracked black pepper, to taste

Steps:

  • To roast the asparagus: Place the asparagus in a large bowl, drizzle the olive oil over it and sprinkle with the salt, tossing to coat.
  • Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus over them to cover.
  • Roast in a preheated 450-degree oven for about 10 minutes, until tender to the touch but firm in the center.
  • To grill the bread: Butter each side of each slice.
  • In a pan over medium heat, lightly brown each side; remove to a plate and let cool just long enough to handle.
  • Rub one side of each slice with the garlic clove, then place on a baking sheet, garlic side up.
  • Arrange the asparagus evenly over the bread.
  • To poach the eggs: Use Paula G's easy poaching method Recipe #118761, or in a medium saucepan, bring 2 quarts of water to a boil.
  • Turn the heat down to just below a simmer and add the vinegar and salt.
  • Crack an egg into a small bowl to check that the yolk isn't broken.
  • Slowly stir the water in one direction to create a whirlpool effect.
  • Once the whirlpool has slowed a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour, so the white envelops the yolk.
  • Repeat the process with each egg, poaching them for 2 to 2-1/2 minutes until the whites are set and the yolks are runny.
  • Carefully remove them with a slotted spoon to a plate; cup the eggs with your hand and tip the plate to drain off the water.
  • To assemble: Center an egg on top of the asparagus on each toast; drape a slice of the cheese over each egg.
  • Heat the sandwiches under the broiler just until the cheese melts.
  • Remove the sandwiches from the oven, rumple a slice of prosciutto over each, drizzle with a little olive oil and sprinkle with fresh pepper.
  • Garnish with the remaining thyme; serve immediately.

Nutrition Facts : Calories 478.6, Fat 24, SaturatedFat 10.6, Cholesterol 285.5, Sodium 971.4, Carbohydrate 44.1, Fiber 6.7, Sugar 4.1, Protein 24.3

ASPARAGUS WITH MORELS



Asparagus With Morels image

Make and share this Asparagus With Morels recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb white asparagus, cut in 2-inch pieces
1 lb green asparagus, cut in 2-inch pieces
6 tablespoons butter
1/2 cup shallot, chopped
1/2 lb morel, cleaned and halved
sea salt and pepper, fresh ground
1 tablespoon fresh tarragon, plus more
fresh tarragon, for garnish
1 tablespoon lemon juice

Steps:

  • cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
  • refresh under cols water.pat dry.
  • heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
  • add asparagus, tarragon, salt and pepper and continue cooking until heated through.
  • add remaining butter and remove from heat.
  • stir in lemon juice and garnish with tarragon.

Nutrition Facts : Calories 153, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 88.8, Carbohydrate 10, Fiber 3.6, Sugar 3.5, Protein 5.1

SCRAMBLED EGGS WITH RAMPS, MORELS, AND ASPARAGUS



Scrambled Eggs with Ramps, Morels, and Asparagus image

Provided by Bon Appétit Test Kitchen

Categories     Egg     Mushroom     Brunch     Vegetarian     Low Cal     High Fiber     Father's Day     Asparagus     Green Onion/Scallion     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 5

1 tablespoon butter
1/4 cup thinly sliced trimmed ramp bulbs and slender stems plus 1 cup thinly sliced green tops (from about 4 large ramps)
4 medium asparagus spears, trimmed, cut diagonally into 1/2-inch pieces (about 1/2 cup)
1 ounce fresh morel mushrooms, thinly sliced lengthwise (about 1/2 cup)
4 large eggs, beaten to blend

Steps:

  • Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.

SPRINGTIME ASPARAGUS AND PARMESAN SANDWICH



Springtime Asparagus and Parmesan Sandwich image

Asparagus, fresh Parmesan cheese, and the buttery flavor of Boston lettuce - what could say 'spring' more? After a long winter, these are my Spring food fantasies!

Provided by DAKOTABEAR1

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 16m

Yield 6

Number Of Ingredients 8

1 bunch asparagus spears, trimmed and cut in half
⅓ cup water
12 slices French bread
¼ cup butter
⅓ cup mayonnaise
⅓ cup shaved Parmesan cheese
12 Bibb lettuce leaves
freshly ground black pepper to taste

Steps:

  • Place the asparagus and 1/3 cup water in a microwave-safe bowl. Cook in the microwave on High 1 minute, or just until tender. Rinse under cold water, and blot dry with paper towels.
  • Spread 1 side of 6 bread slices with 1/4 teaspoon butter and about 1 tablespoon mayonnaise each. Layer with asparagus, and sprinkle with Parmesan cheese. Place lettuce over the asparagus, season with pepper, and top with remaining 6 bread slices to form 6 sandwiches. Slice on a diagonal; this is a sandwich that exudes spring !

Nutrition Facts : Calories 343.5 calories, Carbohydrate 32.6 g, Cholesterol 29.9 mg, Fat 20 g, Fiber 3.1 g, Protein 10.3 g, SaturatedFat 7.6 g, Sodium 536.9 mg, Sugar 3.1 g

POACHED EGGS AND ASPARAGUS



Poached Eggs and Asparagus image

This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go.

Provided by Melissa Weiner

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 4

Number Of Ingredients 7

4 eggs
1 cube chicken bouillon
1 pound fresh asparagus, trimmed
4 slices whole wheat bread
4 slices Cheddar cheese
1 tablespoon butter
salt and pepper to taste

Steps:

  • Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
  • Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
  • Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 17.2 g, Cholesterol 223.6 mg, Fat 18.4 g, Fiber 4.3 g, Protein 19.7 g, SaturatedFat 9.6 g, Sodium 729.6 mg, Sugar 4.2 g

More about "morel and asparagus sandwiches with poached egg recipes"

ASPARAGUS SALAD TOPPED WITH POACHED EGGS RECIPE - EATINGWELL
Directions. Instructions Checklist. Step 1. Preheat oven to 450 degrees F. Advertisement. Step 2. Toss asparagus with 2 teaspoons oil and 1/4 teaspoon each salt and pepper in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring once, until very tender, 15 to 20 minutes.
From eatingwell.com


ASPARAGUS WITH POACHED EGGS - THE GLOBE AND MAIL
2009-05-23 2 pounds (1 kilogram) asparagus, peeled and blanched until crisp tender. 8 poached eggs. 1/4 cup melted butter. 1 tablespoon chopped chives. 1 tablespoon lemon juice
From theglobeandmail.com


ASPARAGUS WITH POACHED EGGS AND GARLIC AIOLI | CANADIAN LIVING
2009-08-24 Breakfast Lunch or Dinner
From canadianliving.com


OPEN-FACED FRIED EGG, ASPARAGUS AND GUANCIALE SANDWICHES RECIPE
Rub one side of the toast with the garlic. Lay the toasts on plates and top with the roasted asparagus. In a 4-inch cast-iron or heavy-duty skillet, heat 1/2 cup of the olive oil until very hot ...
From foodandwine.com


MOREL AND ASPARAGUS SANDWICHES WITH POACHED EGG RECIPE
May 11, 2013 - This open-face sandwich brings together woodsy morels and tender asparagus on ricotta-topped toast; it's crowned with an egg.
From pinterest.ca


EGG-BATTERED ASPARAGUS, HAM AND CHEESE SANDWICHES | RECIPE
Salt water and boil asparagus 2 minutes. Cold shock and drain. Whisk together eggs, lemon juice and cheese. Season with salt and pepper. Form sandwiches stacking 1 slice of bread, 1 slice cheese, 1 slice ham, asparagus, 1 slice ham, 1 slice cheese, another slice of bread. Heat a thin layer of oil, a turn of the pan, over medium heat.
From rachaelrayshow.com


MOREL AND ASPARAGUS SANDWICHES WITH POACHED EGG RECIPE
Sep 26, 2013 - This open-face sandwich brings together woodsy morels and tender asparagus on ricotta-topped toast; it's crowned with an egg.
From pinterest.com


MOREL MUSHROOM AND ASPARAGUS EGGS BENEDICT - CLOSET COOKING
2011-05-31 Toasted multi grain toast topped with juicy asparagus, poached eggs and a decadent creamy morel mushroom sauce. Heat the oil in a pan over medium heat. Add the shallot and cook until tender, about 2-3 minutes. Add the garlic and thyme and cook until fragrant, about a minute. Add the butter and let it melt.
From closetcooking.com


ASPARAGUS WITH MOREL RAGù AND POACHED EGGS – FINECOOKINGBLOG
2016-07-20 Add the morels and thyme, and sauté until the mushrooms begin to brown, 3 minutes more. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Stir in the broth and soy sauce and cook until the liquid is reduced by about half, 3 to 5 minutes.
From finecookingblog.wordpress.com


SPRING ASPARAGUS AND POACHED EGG RECIPE - BBC FOOD
Method. Place the asparagus in a large bowl of iced water to freshen and bring out the colour. Bring a large pan of water to the boil and add the white wine vinegar. To …
From bbc.co.uk


ASPARAGUS, ONION AND EGG SANDWICH - LIDIA
Directions. Heat the oil in a large skillet over medium heat, and add the onion, asparagus and 1/4 cup water. Season with 1/4 teaspoon of the salt, then cover and let simmer until the water has boiled away and the asparagus is tender, about 10 minutes. Beat the eggs with the remaining salt. Pour the eggs into the skillet over the vegetables ...
From lidiasitaly.com


10 BEST ASPARAGUS SANDWICH RECIPES | YUMMLY
2022-05-17 Pork Loin Tortilla Wraps with Roasted Vegetables and Citrus Mint Dressing Pork. black pepper, black pepper, asparagus, orange, salt, …
From yummly.com


POACHED CHICKEN WITH MOREL AND ASPARAGUS CREAM - THE GLOBE …
2009-03-04 1 pound green asparagus, cleaned and peeled. 4 cups chicken stock. Salt. 1 4-5 pound whole free-range chicken. 1 tablespoon unsalted butter. 1 shallot, thinly sliced. 2 cups morels, cleaned. ¼ ...
From theglobeandmail.com


ASPARAGUS WITH CRISPY POACHED EGGS AND WARM BACON VINAIGRETTE …
2021-07-22 Cover to keep warm. To make the asparagus: Fill a large saucepan with heavily salted water and bring to a boil over high heat. Prepare two ice baths: one in a medium bowl and one in a large bowl. Add the asparagus to the boiling water and cook until it just turns bright green, about 1 minute. Using tongs, transfer it to the large ice bath.
From southernkitchen.com


PARMESAN ASPARAGUS WITH POACHED EGGS RECIPE - FOOD & WINE
Directions. Preheat the broiler. Blanch the asparagus in a large, deep skillet of boiling salted water until crisp-tender, 3 minutes. Using a slotted spoon, transfer the asparagus to …
From foodandwine.com


EGGS AND ASPARAGUS ON TOAST (ASPARAGUS BREAKFAST) - WHERE IS MY …
2020-04-25 Step 4: Fry the asparagus at the same time, for about 4-5 minutes, shaking the pan often. Add some salt and pepper. Step 5: In the meantime, chop the tomatoes and the capers. Step 6: During the last minutes cooking time, toast the slices of bread. Step 7: Drain the eggs and rinse under very cold running water.
From whereismyspoon.co


ASPARAGUS/MOREL SAUTé, POACHED EGGS RECIPE | EAT YOUR BOOKS
Save this Asparagus/morel sauté, poached eggs recipe and more from Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company to your own online collection at EatYourBooks.com
From eatyourbooks.com


ROASTED ASPARAGUS WITH POACHED EGGS - AHEAD OF THYME
2018-05-15 Preheat oven to 425 F. Place trimmed asparagus on a rimmed half sheet baking pan and drizzle with olive oil, and season with salt and pepper. Roast for about 12-15 minutes, or until asparagus is just tender. Poach the eggs. While asparagus is in the oven, crack each egg into their own small bowl, being careful not to break the yolk.
From aheadofthyme.com


ASPARAGUS, DUCK EGG DRESSING AND MORELS RECIPE - BBC FOOD
2021-05-29 Method. To make the dressing, mix all of the ingredients together in a small bowl or jug. Chill in the fridge for 24 hours. Blend the mixture …
From bbc.co.uk


BEST POACHED EGG ASPARAGUS SALAD RECIPES | FOOD NETWORK CANADA
2014-01-16 Using a spoon, gently place eggs (still with shells on) into a pot of rapidly boiling water. Cook for 5 minutes. Remove from water and gently crack shell. Place in bowl of cold water for 1 minute to help release shell. When cool enough to handle, peel eggs and set aside.
From foodnetwork.ca


ASPARAGUS WITH MORELS AND POACHED EGGS RECIPE | EAT YOUR BOOKS
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf. If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.
From eatyourbooks.com


SEASONS EATINGS: OPEN SANDWICH WITH ASPARAGUS AND POACHED EGG …
2014-10-24 The asparagus itself is raw, and peeled into dainty strips. (Serves 2) Open sandwich with asparagus and poached egg. 2 slices of freshly baked dark rye bread 3 asparagus, peeled into ribbons 1 bunch of chervil 1 tsp lemon juice 1 tsp olive oil 1 pinch of sea salt flakes 3 tbsp white vinegar 2 organic free-range eggs 1 tbsp black tahini
From food.ndtv.com


GRILLED ASPARAGUS RECIPE WITH POACHED EGG - GREAT BRITISH CHEFS
Recipes Meat and Poultry; Beef; Chicken; Duck; Lamb; Pork; See more; Cakes and Baking; Easy cake; Loaf cake; Layer cake; Tarts; Pâtisserie; See more; Fish and Seafood
From greatbritishchefs.com


POACHED EGGS WITH TOMATO SAUCE AND ASPARAGUS RECIPE
2014-03-17 1. In 10-inch skillet, heat oil over medium heat. Cook asparagus in oil 5 minutes, stirring occasionally, until crisp-tender and brown around edges. Remove asparagus to plate; cover to keep warm. 2. In same skillet, heat pasta sauce …
From pillsbury.com


ROASTED SESAME ASPARAGUS TOASTS WITH POACHED EGGS.
2014-03-17 Roast for 15 to 20 minutes. When the asparagus is finished, remove it from the oven and immediately drizzle with the toasted sesame oil and seeds. (as a note, I like to whisk together the aioli and then poach the eggs while the asparagus is roasting.) To assemble the toasts, drizzle the toast with a tablespoon or so of the lemon garlic aioli.
From howsweeteats.com


RECIPE: ASPARAGUS WITH POACHED EGG, TARRAGON AND CHIVES
2022-05-13 Whizz the tarragon, chives, and lemon juice in a blender or food processor. Add enough olive oil to achieve the consistency you like. Set aside while preparing the asparagus and eggs. Divide the asparagus spears between four plates. Spoon the dressing over the spears and then top with the poached eggs. Garnish with Parmesan cheese, chopped ...
From thekitchn.com


POACHED EGGS WITH ASPARAGUS RECIPE | THE BEACHBODY BLOG
2019-03-15 Instructions. Bring water to aboil in medium saucepan over medium-high heat. Add vinegar; reduce heat to maintain a gentle boil. Place one egg into a small bowl. Hold bowl close to the water’s surface and slip the egg into the water, repeat with remaining eggs; cook for about 3 to 4 minutes, or until whites are completely set.
From beachbodyondemand.com


ROASTED ASPARAGUS WITH POACHED EGG AND LEMON-MUSTARD SAUCE
Instructions. Preheat oven to 425 degrees F. On a rimmed baking pan, arrange asparagus in a single layer. Drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast 10 to 12 minutes or until asparagus is tender. In small saucepan, heat cream over medium-high heat until just simmering. Reduce heat to medium and simmer 6 to ...
From foxeslovelemons.com


RECIPES FOR RUNNERS » ASPARAGUS WITH POACHED EGG | CANADIAN …
2010-03-31 16 fiddleheads, well cleaned. 1/4 cup of butter. 8 fresh morels, sliced in quarters lengthwise. 8 slices pancetta (optional) 4 eggs. ¼ cup white vinegar
From runningmagazine.ca


RECIPE: BOILED EGG, SEARED ASPARAGUS & PICKLED ONION SANDWICH
2020-01-29 In a large skillet over high heat, add a little oil. Sear the asparagus spears, about 3 or 4 minutes on each side. You want a little bit of char, so don't move the asparagus very often. Split two mini baguettes in half (or one large baguette) and remove a little of the doughy center so the asparagus and egg can fit inside. Toast the bread lightly.
From thekitchn.com


SCRAMBLED EGGS WITH RAMPS, MORELS, AND ASPARAGUS RECIPE - BON …
2009-02-14 Preparation. Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft ...
From bonappetit.com


POACHED EGGS ON TOAST RECIPE | THEHUB FROM WALMART CANADA
2021-04-27 Prep: 10 mins | Cook: 12 mins. 1. Position rack in centre of oven, then preheat broiler to high. 2. Fill a medium saucepan halfway with water and set over medium-high. Bring to a boil. Add asparagus to boiling water. Boil until tender-crisp, about 5 to 6 minutes.
From ideas.walmart.ca


POACHED EGGS WITH ASPARAGUS AND MORELS ON TOAST | THE SATURDAY …
2017-10-07 Working with one egg at time, break each into a cup and slide the egg into the water. Cook the eggs until the whites are set (two to three minutes). Using a slotted spoon, transfer the eggs to a plate lined with paper towel to drain. Divide the asparagus mixture evenly over the toast slices and drizzle with sauce. Top each with a poached egg ...
From thesaturdaypaper.com.au


ASPARAGUS WITH POACHED EGGS AND HOLLANDAISE SAUCE
2011-06-26 Preparation. 1 Assemble a double boiler according to the manufacturer's instructions and heat. In a bowl, whisk together the egg yolks, lemon juice and water. Transfer to the double boiler and whisk constantly until the mixture begins to thicken, then whisk about 1 minute more.
From foodchannel.com


ASPARAGUS WITH POACHED EGG AND PROSCIUTTO - DOWNSHIFTOLOGY
2018-06-27 Add each egg to a ramekin, then gently add to the pot of water. Cook each egg for 3 minutes. Then remove the egg with a slotted spoon and dab and excess water on a paper towel. To assemble, add a few asparagus spears to a plate, top with a slice of prosciutto, add a poached egg, season with salt and pepper and garnish with freshly grated ...
From downshiftology.com


ASPARAGUS WITH POACHED EGGS - WILLIAMS-SONOMA
Add the 1 Tbs. salt and the asparagus. Cook until the asparagus is bright green and just tender, 3 to 4 minutes. Drain and set aside. Heat a large fry pan over medium-high heat. Lightly brush both sides of the brioche slices with about half of the sage butter; reserve the remaining butter. Arrange the brioche in the fry pan and cook until ...
From williams-sonoma.com


10 BEST BREAKFAST EGGS ASPARAGUS RECIPES - YUMMLY
2022-05-19 Chicken And Asparagus Strata mekaylahreese. large eggs, ground black pepper, scallions, almond milk, grass-fed butter and 5 more. Asparagus with Christmas Ham and Poached Egg. Open Source Food. ham, cracked black pepper, olive oil, butter, grated Parmesan and 3 more. Guided.
From yummly.com


Related Search