I don't know about you, but egg cookery can be intimidating. The perfect omelet? Some days, but not always. It's like hitting a perfect golf shot... and then spending the rest of your life trying to figure it out again.
This is an easy meal to pull together and gives you the creamy yolk that enhances the salads dressing but has a different texture than a poached egg. I cut open the white so you could see the yolk in the middle.
Serves: 1 Time: Just a few minutes Difficulty: Easy Peasy with a touch of finesse
- 1 c. chopped greens
- 4-6 asparagus spears, woody ends removed
- 1 egg
- 1/4 roasted red bell pepper, chopped
- 1/2 lemon, juiced and zested
- 1 T. agave nectar
- olive oil
Bring a small pot of water to a boil. Carefully add the egg to the pot, cover, and remove it from the heat. Let it cook for six minutes.
Meanwhile, heat 1 tsp. of olive oil in a pan. Add the asparagus, season with salt and pepper, and let it cook for 4-5 minutes, turning so all sides get charred.
Whisk together the lemon zest, juice, and agave in a small bowl. Slowly whisk in 1 tsp. of oil. Toss the greens in the vinaigrette and plate. Lay the asparagus over the top and scatter the peppers around the plate.
Remove the egg from the water. Using a knife, lightly tap around the egg to open it and slide the egg out of the shell onto the side of the plate. Season the egg with salt and pepper.