I just acquired a new toy and thought I should put it to good use with my breakfast on this gorgeous Sunday. Soft boiled eggs, whole grain toast and wonderfully crisp al dente asparagus. Oh I picked up a great book too, about food photography and tips and such. Easy read, and extremely informative! Anyways, I’ll let you be the judge and tell me how it is!
Unfortunately I didn’t have any egg holders but fortunately the glass cabinet had loads of alternatives…like a pair of shot glasses…perfect. This was a pretty quick breakfast to whip up, but I get really antsy because I get hungry along the way and the fact that I have to take pictures of them first makes me go a little insane. Well worth it though…as I dove right in.
Eggs, Asparagus, and Toast
5 asparagus spears
2 slices wholegrain bread
salt and pepper
Place your eggs into a small saucepan and fill with room-temp water and bring to a boil, allow it to boil for about 3 minutes, take it off the heat and run it under cool water.
Bring another saucepan with water to a boil, add a bunch of salt (sea water salty) and once boiling drop your asparagus in and cook till they are al dente.
Toast your slices of bread and slice them into long strips (fingers)
When your eggs are lukewarm from the running water, pat them dry and with blunt edge of a pairing knife tap the circumference of the pointy side of the egg. Once its you have a circle of cracks, slice the top and place it on the egg holder. Do the same for the other egg. Season the eggs with salt and pepper, arrange the asparagus and toast on the plate and devour.