Poached Eggs With Roasted Asparagus, Prosciutto, And Chive Oil
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
56
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 cup
Chives (chopped fresh)1 tsp
Lemon Juice (fresh)6 tbsps
White Wine Vinegar12 large
Egg3 tbsps
Olive OilDirections:
1
Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth
2
Stir in grated lemon peel
3
Season to taste with salt and pepper
4
DO AHEAD Chive oil can be made 3 hours ahead
5
Cover and chill
6
Return to room temperature before using
7
Fill 2 large bowls with ice water and ice; set aside
8
Pour enough water into each of 2 large skillets to reach depth of 1 inch
9
Bring water to slow simmer over medium heat
10
Add 3 tablespoons vinegar to each skillet
11
Carefully crack each egg into individual ramekins
12
Gently slide 1 egg at a time into simmering water, working in batches of 3 eggs for each skillet
13
Cook until whites are just set, about 3 minutes
14
Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs
15
DO AHEAD Can be made 1 day ahead
16
Cover and refrigerate eggs in bowls of ice water
17
Preheat broiler
18
Spread asparagus in single layer on rimmed baking sheet
19
Drizzle with 3 tablespoons olive oil; turn asparagus to coat
20
Sprinkle with salt and pepper
21
Broil asparagus 6 minutes
22
Turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer
23
Divide asparagus among 6 plates and drape prosciutto slices over
24
Pour enough water into each of 2 large skillets to reach depth of 1 inch; bring to simmer
25
Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks
26
Using slotted spoon, place 1 or 2 eggs atop each serving of asparagus and prosciutto
27
Drizzle chive oil over and around each serving
28
Pass remaining chive oil separately
29
Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth
30
Stir in grated lemon peel
31
Season to taste with salt and pepper
32
DO AHEAD Chive oil can be made 3 hours ahead
33
Cover and chill
34
Return to room temperature before using
35
Fill 2 large bowls with ice water and ice; set aside
36
Pour enough water into each of 2 large skillets to reach depth of 1 inch
37
Bring water to slow simmer over medium heat
38
Add 3 tablespoons vinegar to each skillet
39
Carefully crack each egg into individual ramekins
40
Gently slide 1 egg at a time into simmering water, working in batches of 3 eggs for each skillet
41
Cook until whites are just set, about 3 minutes
42
Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs
43
DO AHEAD Can be made 1 day ahead
44
Cover and refrigerate eggs in bowls of ice water
45
Preheat broiler
46
Spread asparagus in single layer on rimmed baking sheet
47
Drizzle with 3 tablespoons olive oil; turn asparagus to coat
48
Sprinkle with salt and pepper
49
Broil asparagus 6 minutes
50
Turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer
51
Divide asparagus among 6 plates and drape prosciutto slices over
52
Pour enough water into each of 2 large skillets to reach depth of 1 inch; bring to simmer
53
Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks
54
Using slotted spoon, place 1 or 2 eggs atop each serving of asparagus and prosciutto
55
Drizzle chive oil over and around each serving
56
Pass remaining chive oil separately