Each Sunday for last 70 something Sundays I make eggs. Ok, I’m inflated. But still.
There are just certain foods that ‘go’ at certain times. You know? For example: heirloom tomatoes in a Jacked Up Caprese Salad at the peak of summer, Not Aunt Kathy’s Green Bean Casserole for any festive family gathering, or Open Flame Fajita Tacos whenever you hit the campground.
And eggs. Eggs on Sunday.
They just go. They just work.
Generally speaking I’m standing over the pan, looming. Dreaming of the pillowy scrambled blankets of salty, cheesy goodness about to enter my seemingly unquenchable insides. These eggs take time. Patience Iago.
And just as the cracking begins I hear a distant plea. Almost to quiet to detect. A convincingly handsome husband appears. He has a request. I’m poised, ready for the quandary. “Poached this time?”
Absolutely.
Feeds you and your eggceptional friend; Takes 25 min
Ingredients for Poached Egg Salad
- 2 handfuls arugula
- 1 bunch asparagus tops
- 1 small endive, chopped
- 6-8 basil leaves julienned
- 4 eggs
- 6-8 strips crispy bacon, chopped
- 1 handfull cherry tomatoes, halved
- 1/2 small yellow bell pepper, diced
- 2 scallions, diced
- 1 tbsp white truffle oil (divided)
- 4 cups water
- 1/3 cup feta cheese, diced (preferably Bulgarian or French in brine)
- EVOO, Maldon sea salt, pepper
Method for Salad Assembly
Fry bacon until crispy and place on paper towels to drain. Reserve any excess fat in the pan. Chop.
Begin boiling the 4 cups of water over high heat.
In the same frying pan you had the bacon in, add a few glugs of olive oil, the asparagus tops, endive and scallions and sauté for 4 min.
Once this mixture sweats a bit, add salt (about a tsp), pepper (to your taste), basil leaves and half of the truffle oil. Sauté for another few minutes, until golden.
When the water begins boiling, turn the heat down to medium low and slowly/carefully crack in the eggs 1 at a time. Watch them, they are beautiful. You can giggle the pot a little to see how runny the whites are. 4-5 minutes should give you a beautiful poach with runny center. Remove the eggs one at a time, gently with a spider and place in a small bowl.
Plate the warm asparagus pepper mixture down first. Then add bacon, tomatoes, arugula and feta. Gently top with poached eggs. Season again with salt and pepper. Drizzle on the rest of the truffle oil and a bit of olive oil.
It’s quintessential Sunday morning.
Need more greens in your life? How about these Steak Lettuce Wraps with Mango Gooseberry Guac? Or even my Panzanella Salad with Baguette Croutons? You won’t be left hungry after eating this Chinese Crunch Salad with Scallion, Sesame Vinaigrette.
