Poached Eggs Wroasted Asparagus Rosemary Salmon And Chive Oil Recipes

BLANCHED ASPARAGUS - POACHED EGG - FRESH SMOKED SALMON

Steps:

• Half-fill a medium-large saucepan with water, season generously with salt and bring to the boil. Instead of putting a lid on, put a large bowl on top but don't let it touch the water. Put the butter, a pinch of salt and pepper and the juice of 1 lemon into the bowl.
• This is going to sound cheffy, but it's simple, so bear with me ... Tear off 8 sheets of good- quality cling film, each roughly 40cm square. Get yourself 4 teacups or small bowls and rub the rims with olive oil. Place a double layer of cling film on top of each one and carefully push it in so that it snugly lines the cups. Use your finger to lightly oil the inside - this will help your egg come out easily at the end. Put a tiny pinch of salt, pepper and chilli flakes into each cup then pick the celery and tarragon leaves and divide them between the cups too - try to help these flavours to spread up the sides, if you can.
• Carefully crack the egg into the cling film, then gently push the yolk down so the egg white surrounds it (without it breaking). Bring the cling film up into a bundle, then tie it in a knot and try to squeeze the knot down so it creates a perfect pouch and seals it (imagine a goldfish in a fairground plastic bag).
• Once the water is boiling, remove the bowl (the butter should be melted now) and place your eggs in the water along with the asparagus. It takes between 5 and 6 minutes at a gentle simmer for a large egg. Place the bowl or a lid back on top and after 3 or 4 minutes remove the asparagus to the bowl of lemony butter and quickly toss.
• Meanwhile, arrange 2 pieces of smoked salmon on each plate. Pull out one of your eggs after 5 minutes and have a little feel (it should have a similar texture to fresh mozzarella). If it still seems undercooked, pop it back in for another minute or so.
• Neatly divide the asparagus between your plates. Cut off the cling film knots with a pair of scissors, peel away the rest, then carefully lift the eggs with a tablespoon and serve them right on top of your asparagus. If you've done a good job, not only will you have perfect poached eggs, but the herbs and seasonings will have cooked into the egg and become one, like a stained glass window, which is really cute. Poke a knife into the egg to let the yolk run, and serve with wedges of lemon on the side.

POACHED EGGS WITH ROASTED ASPARAGUS, PROSCIUTTO, AND CHIVE OIL

Steps:

• Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel. Season to taste with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using.
• Fill 2 large bowls with ice water and ice; set aside. Pour enough water into each of 2 large skillets to reach depth of 1 inch. Bring water to slow simmer over medium heat. Add 3 tablespoons vinegar to each skillet. Carefully crack each egg into individual ramekins. Gently slide 1 egg at a time into simmering water, working in batches of 3 eggs for each skillet. Cook until whites are just set, about 3 minutes. Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. DO AHEAD Can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.
• Preheat broiler. Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tablespoons olive oil; turn asparagus to coat. Sprinkle with salt and pepper. Broil asparagus 6 minutes. Turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates and drape prosciutto slices over.
• Pour enough water into each of 2 large skillets to reach depth of 1 inch; bring to simmer. Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs atop each serving of asparagus and prosciutto. Drizzle chive oil over and around each serving. Pass remaining chive oil separately.

SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS

Steps:

• Whisk the dressing ingredients together.
• Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.

POACHED EGGS AND ASPARAGUS

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.

ROSEMARY SALMON AND VEGGIES

Steps:

• Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

POACHED SALMON & ASPARAGUS WITH WILD GARLIC MAYONNAISE

Steps:

• For the mayonnaise, bring a pan of water to the boil and have a bowl of iced water ready. Plunge the garlic leaves into the boiling water for 30 secs, then lift out with a slotted spoon and drop into the iced water - this helps to keep the green colour. Leave for a few mins, then pat dry and put in a mini food processor with the egg yolks and mustard. Pulse until finely chopped, then scrape into a big mixing bowl. Pour the oils into a jug.
• Whisk the yolks mixture with an electric whisk. Slowly add the oil, first a drip at a time, then in a steady, thin drizzle - the mixture should thicken and start to look like mayonnaise. If at any point it starts to look greasy, add 1 tbsp cold water and continue whisking until all the oil has been added and you have a thick mayonnaise. Add the vinegar and season with salt and white pepper. Lay cling film directly onto the surface of the mayonnaise so a skin doesn't form, then chill. Will keep for 3 days in the fridge.
• Heat oven to 180C/160C fan/gas 4. Put a large sheet of baking parchment in a large roasting tin and arrange the asparagus in a line that's long enough for the salmon to sit on. Season, put the salmon on top and scatter over the lemon zest. Thinly slice the remaining lemon and put the slices on top of the salmon with the butter. Pour over the lemon juice and season. Bring the sides of the parchment up and over the salmon and scrunch together to seal, creating a tent over the fish. Bake in the oven for 30 mins.
• Bring the roasting tin to the table, open the parcel, and serve with a bowl of wild garlic mayonnaise and some new potatoes on the side.

ASPARAGUS WITH POACHED EGG

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.

POACHED EGGS/SMOKED SALMON/SPINACH/CHIVE CREAM SAUCE

Steps:

• CHIVE AREAM SAUCE:.
• In saucepan over medium heat, combine milk, onions, bay leaf and nutmeg; simmer, stirring for 5 minutes.
• Discard onions and bay leaf.
• In separate saucepan over medium heat, melt butter, cook flour, stirring for 2 minutes.
• Increase heat to medium; gradually whisk in milk mixture, whisking constantly for 8 to 10 minutes or until thickened.
• Whisk in cheese until blended, then chives, salt, pepper, and cayenne pepper.
• **Make ahead; let cool and place plastic wrap right on surface of sauce. refrigerate up to 2 days.
• In large skillet, heat oil over medium heat -- cook garlic for 30 seconds; add spinach and cook uncovered for 2 to 3 minutes or until wilted.
• Stir in salt and keep warm.
• Meanwhile pour enough water into separate saucepan to come to 3 inches. bring to boil.
• Reduce heat to gentle simmer and break eggs one at a time into water.
• Cook to desired doneness {is that a word?} remove with slotted spoon and drain well.
• Meanwhile toast bread.
• Arrange layer of spinach on each slice, top with poached egg.
• Spoon sauce over eggs.
• Top with folded slice of smoked salmon. .
• Serve with tomato slices, onion slices, or avocado slices.

ROASTED ASPARAGUS PROSCIUTTO AND EGG

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place asparagus in a baking dish and drizzle with 1 tablespoon extra-virgin olive oil.
• Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add prosciutto; cook, stirring, until golden and rendered, 3 to 4 minutes. Sprinkle prosciutto and oil over asparagus. Season with black pepper and toss to coat. Roast in the preheated oven for 10 minutes. Toss and return to oven until firm yet tender to the bite, 5 minutes.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
• Drizzle asparagus with lemon juice. Transfer asparagus to plates, top with poached egg and pinch of lemon zest. Season with black pepper and serve.