Poached Eggs Wroasted Asparagus Rosemary Salmon And Chive Oil Recipes

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SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS



Smoked Salmon With Poached Eggs and Asparagus image

A complete light meal (great for brunch!) from "The Farmstead Egg Cookbook" by Terry Golson. It's a simple dish to prepare with a lovely presentation.

Provided by blucoat

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon sugar
1 tablespoon whole grain mustard
1 teaspoon minced fresh dill (to garnish)
2 tablespoons lemon juice
2 tablespoons mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1/3 cup vegetable oil or 1/3 cup olive oil
4 slices toast
8 ounces smoked salmon
12 asparagus spears, steamed
4 large poached eggs
chopped fresh dill (to garnish)

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.

Nutrition Facts : Calories 468, Fat 30.8, SaturatedFat 5.5, Cholesterol 247.9, Sodium 950.7, Carbohydrate 25.5, Fiber 2, Sugar 3.5, Protein 22.5

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.

ROASTED ASPARAGUS WITH COUNTRY HAM, RED-EYE GRAVY, AND POACHED EGGS



Roasted Asparagus with Country Ham, Red-Eye Gravy, and Poached Eggs image

Categories     Sauce     Egg     Side     Poach     Roast     Ham     Asparagus     Healthy     Simmer     Boil

Yield serves 4

Number Of Ingredients 13

Asparagus
1 pound asparagus, trimmed or peeled
2 tablespoons olive oil
Sea salt and freshly ground black pepper
Ham and Gravy
4 thin slices country ham (about 6 ounces)
1 cup strong black coffee
1 tablespoon unsalted butter
Eggs
2 teaspoons distilled white vinegar
Pinch of sea salt
1 or 2 large eggs per person
2 tablespoons chopped fresh tarragon, for garnish

Steps:

  • Asparagus
  • Preheat the oven to 400°F.
  • Arrange the asparagus on a rimmed baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper to taste. Roast until the color intensifies to a bright green and the asparagus spears are tender with crispy edges, 8 to 10 minutes. Remove from the oven and cover loosely to keep warm.
  • Ham and Gravy
  • While the asparagus is in the oven, heat a dry cast-iron skillet over medium-high heat. Add the ham and cook until the meat is warmed through and begins to brown slightly, about 2 minutes per side. Remove from the skillet and cover loosely to keep warm.
  • Without cleaning the skillet, return it to the heat and add the coffee and butter. Stir to mix, scraping the bottom and sides to incorporate any bits of meat. Cook until the gravy reduces slightly, 3 to 5 minutes. Reduce the heat to low and simmer until the dish is assembled.
  • Eggs
  • Fill another large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer.
  • Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks (see Know-how, below). Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.
  • Assembly
  • Divide the asparagus evenly between individual serving plates or place on a large serving platter and top with the ham. Place 1 or 2 eggs on each slice of ham and spoon the gravy on top. Sprinkle with the tarragon and additional salt and pepper, if desired, and serve hot.
  • Know-how: Making Poached Eggs
  • Poached eggs are as healthy as hard-boiled eggs because they are cooked in water, and as versatile as fried eggs, with yolks as runny or firm as you please. They are easy to make, too. The touch of vinegar added to the water helps the eggs keep their shape while they cook.
  • Fill a large skillet with water about 2 inches deep and bring to a boil. Add 2 teaspoons vinegar and a pinch of sea salt and reduce the heat to a simmer.
  • Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk. Quickly turn the egg out of the bowl into the simmering water so the egg keeps its shape when it hits the water. Repeat with the remaining eggs, working in batches, if necessary, to avoid overcrowding the skillet. Cook for 2 to 3 minutes, or until the whites set and a thin, translucent film forms over the yolks. For a firmer yolk, cook 1 to 2 minutes longer. Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.

POACHED EGGS WITH ROASTED ASPARAGUS, PROSCIUTTO, AND CHIVE OIL



Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil image

Provided by Jessica Strand

Categories     Citrus     Egg     Herb     Pork     Vegetable     Breakfast     Brunch     Broil     Poach     Roast     Easter     Asparagus     Prosciutto     Chive     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
1/4 cup chopped fresh chives
1 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
6 tablespoons white wine vinegar or unseasoned rice vinegar
6 to 12 large eggs
2 pounds medium asparagus spears, trimmed
3 tablespoons olive oil
3 ounces thinly sliced prosciutto

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.

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