Eggs, asparagus and tomatoes with shaved parmesan. An easy meal that’s packed with flavour! Ideal for a late weekend breakfast or brunch! Add a slice of sourdough bread to wipe up the oozy egg yolk and you’re golden!
One thing I love about spring is all the fresh spring produce that arrives! Nothing gets me more excited than going to a shop (or a farmers market when I can!) and seeing all the fresh seasonal vegetables, giving them a small squeeze and maybe a little sniff, in the search of finding the perfect vegetable!
I shared this recipe for semi dried tomatoes last week, and today I’m sharing with you one way to serve these semi dried tomatoes by serving them with poached eggs, asparagus and shaved parmesan.
This is a really simple recipe, but sometimes the most simplest things can be the best!
And these eggs, asparagus and tomatoes are just oozing with umami, as both tomatoes and parmesan are both considered being real good sources of umami! Umami is said to be the fifth taste and what gives something that incredibly irresistible savoury flavour that you cannot get enough of and just makes you want to lick the bowl clean!
The chef and I had these eggs, asparagus and tomatoes for our easter brunch at home, and it was a sure winner! We served it with sourdough bread, as when you have poached eggs, you need something to wipe up the lovely oozy egg yolk right? 🙂
One of the most satisfying things with having poached eggs (in my humble opinion) is to break through the yolk and it’s all runny and oozy!
There are many way’s you can poach eggs, like placing eggs i cling film, or place them in a poaching pan bowl. But I prefer the original way, by gently poaching the eggs in water, as they will have that perfect roundness to them with the egg yolk still being in the middle. And they do look a lot prettier too! So I always do mine the old fashioned way by brining the water (with a splash of vinegar and a pinch of salt) up to the boil, then turning it down to a simmer, whisk the water to create a whirl in the middle and then I gently pour the egg into the water and leave it to simmer for 3 minutes or so, depending on the size of the egg.
If you’re an egg lover like the chef and I, check out these other egg recipes sesame scrambled eggs, sweet potato rosti with black bean salsa and poached egg, vegetarian egg no muffin, egg pancake with kimchi and smoked salmon!
A savoury and umami loaded dish that's perfect for a late breakfast or lunch! Serve it with sourdough bread and the meal is complete.
- 12 asparagus spears (or as many as you want!)
- 2 eggs
- Small pinch of bicarbonate of soda
- 2 tbsp white wine vinegar
- 10 semi dried tomatoes*
- Salt and pepper
Bring one large pan with water, salt and bicarbonate of soda to the boil for the asparagus and another pan with 750 ml water, 2 tbsp white wine vinegar and salt for the eggs
Snap of the woody bottom part of the asparagus and place them into the water just before you poach the eggs and cook for 2-3 minutes. Once cooked, set aside.
Crack your eggs into a small cup or small bowl 1 egg per cup. Once the pan with water for the eggs is boiling, stir with a spoon or a whisk until a whirlpool has formed then pour your eggs into the whirlpool and reduce to a simmer and poach for 3 minutes, or until soft and the egg white is cooked.
Arrange the asparagus on plates, top of with the eggs, add the semi dried tomatoes and finish with shaved parmesan and a drizzle of cold pressed rape seed oil or olive oil. Enjoy!
*If you don't have semi dried tomatoes, you can use sun-dried tomatoes instead.