I was once teased on Iron Chef by my colleague judge Simon Majumdar for calling Chef Michael Symon’s poached eggs “so sexy.” I’ll have you know that poached eggs are the sexiest food in my book. There’s nothing quite like that first slice, when the sultry yolk oozes out from inside the white. Let the yolks run deep!
Makes 2 servings
1 bunch asparagus, woody ends trimmed
2 tablespoons distilled white vinegar
1 1/2 teaspoons sea salt, divided
2 slices whole wheat toast
1 tablespoon extra-virgin olive oil (optional)
1-2 teaspoons toasted pumpkin seeds (optional)
1 teaspoon truffle salt (optional)
1/2 teaspoon black pepper (optional)
Fill a medium saucepan with water and bring to a boil. Submerge the asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove the asparagus from the boiling water and shock it in a bowl of ice water. Reserve.
How to Poach Eggs!:
Fill a medium saucepan about three-quarters full with water. Add the vinegar and 1 teaspoon sea salt, and bring to a gentle simmer.
Individually crack each egg into a small bowl, and slide the eggs into the water. Simmer for 4 minutes.
Place the toast on 2 plates. Top with the asparagus, making and even layer. Using a slotted spoon, lift the poached eggs from the water and dab them on a dry paper towel to remove excess moisture. Serve over the asparagus with the remaining 1/2 teaspoon sea salt and a drizzle of olive oil, the pumpkin seeds, the truffle salt, and/or the black pepper, if desired.