Easter morning is a time with family so why not share this easy, fresh, egg and asparagus recipe! So good! I don't include measurements for this recipe as it really is very easy, and it all depends on how many people are at your Easter breakfast table. Happy Easter everyone! To you, and all of your friends a families!
Ingredients:
Fresh asparagus - I try to go with four per person, so whe picking up your bunches, count the sprigs!
Two eggs per person
Butter
Lemon
Thyme, chopped
Salt and pepper (course salt looks best)
You will need a non stick pan, a small sauce pan and a large blanching pot.
First, blanch your asparagus! Set a large bowl filled with ice
water by a large pot of salted boiling water. Place the asparagus in the boiling water until it turns bright green, then place it right into the water bowl. This will stop it from cooking any further. Meanwhile, in a small saucepan, begin melting butter- go ahead and use more than you think- this will be your sauce and you will need quite a bit. Be sure you leave your heat on low and melt it slowly. Soon you will see it start to foam and turn brown. At this time, add a salt and pepper to it, and the chopped thyme. While the butter is melting, cook your eggs- sunny side up for this recipe works best, but you can flip them over if you prefer. Just keep in mind that you want the yolk to be runny
somewhat. I make two per person.
On serving plates, one for each person, place the asparagusmon a diagonal, sprinkle them with the juice of a lemon, and some course salt and peoper. Place the eggs on the asparagus so the tips peak out from the eggs. Now, spoon the brown butter on the eggs, and on the tips of the asparagus. As the eggs break, the asparagus, the egg yolk and the brown butter mix and it is sooo tasty!!!! Try it and see! Let me know what you think!
Happe Easter to all!!!
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