This is peak spring food for Chef Alli. Crispy sourdough croutons, roasted asparagus, a soft poached egg, and lots of parmesan.
| Servings: 2 |
Prep: 15 minutes
|
Cook: 40 minutes |
Ingredients
- 3 tablespoons white vinegar
- 12 spears asparagus
- Extra-virgin olive oil
- Kosher salt
- 2 large eggs
- 2 tablespoons grated Parmigiano-Reggiano
- Pinch crushed red pepper flakes
- For the croutons:
- 1/4 loaf sourdough bread, diced or torn into bite-sized pieces
- 1/3 cup extra-virgin olive oil
- 1 teaspoon granulated garlic
- Salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees
- Toss the sourdough pieces with olive oil, garlic, salt, and pepper on a sheet pan.
- Spread into an even layer and bake for 10 to 15 minutes, rotating the pan halfway through, until golden and crisp.
- Increase oven temperature to 400 degrees.
- Fill a large saucepan about two-thirds full with water. Add vinegar and bring to a boil.
- Snap the woody ends off the asparagus and toss spears with olive oil and salt.
- Roast asparagus for about 15 minutes until tender and lightly browned.
- Lower the heat on the water until the boil settles into a very gentle simmer.
- Carefully crack eggs into the water and poach for 3 to 4 minutes until whites are set and yolks are still soft.
- Remove eggs with a slotted spoon and blot excess water on a towel.
- Divide asparagus between plates. Top with poached eggs, parmesan, croutons, red pepper flakes, and a drizzle of olive oil.
Rebecca's Notes
- Recipe courtesy of Chef Alli