Sunday, April 8, 2012

Momentous Weekend with Poached Eggs!

This has been quite a weekend.

To tell you about this weekend, I need to start with this week. I was in the Washington D.C. suburbs this weekend for work. The work was pretty routine for us, those cemeteries need mapping.  We did get to go into the city on the Metro one evening, which was nice because I got to see my dear friend Matt.

This car is covered with seed beads (on the inside too). It is on display in the Museum of the American Indian.

Hello D.C. (sorry this photo is so bad)!
After leaving the job, I started to notice my scratchy throat. By Thursday, I was fully sick. Fever. Sore throat. I blame the Metro. Dirty trains. My no-kid exposure, no public transit, hermit-like existence means my immune system is the straw house to this years cold viruses. By Friday, I felt a little better. On Saturday my fever was back. Where is the justice in this! Sunny warm weekend sickness is the worst kind of sickness.

I have spent most of my weekend on the couch. I have read three books and watched several hours of "How I Met Your Mother" on Netflix. Enough about my pathetic existence.

In a few hours of clarity, I went to the farmers market and made myself breakfast. This is momentous because I poached an egg! Amazing! Right?!

I have never been able to poach an egg before. I watched this video and then I did it. I just did it. It was so good. I should mention I have failed repeatedly to do this in the past.

This is not so much a recipe as a suggestion. It is also something that I am not the first person to come up with. Asparagus and eggs! Shocking combination.
Spring in food.

Spring has come to North Carolina. I got asparagus, green garlic, cucumber, strawberries, and pea greens. That's right, strawberries. 

Delicious food.

Poached Eggs with Asparagus on Toast
This is not a recipe, adjust portions according to desired serving amounts

Olive Oil
Parmesan Cheese

1. Clean and trim the asparagus. Lightly toss with olive oil and a pinch of salt. Broil asparagus for about 6 minutes, turning at about 3 minutes.

2. Meanwhile, toast bread, then butter the toast. If you are using unsalted butter, I suggest you add some salt as you are buttering the bread. 

3. Poach eggs. I am not going to give directions for this because other people have done a better job than I ever could. This is the tutorial that finally worked for me. 

4. Place the asparagus on the toast, then top with the eggs. Grate some parmesan on top of the eggs. This is a great breakfast or lunch (or dinner).
Max love the spring sun. He enjoys basking.