The Recipes

Eggs Two Ways

I am not a big breakfast eater, so I love to make both sweet and savory breakfast dishes for dinner.  However, it's the weekend, so please cook this for any meal you wish.

Eggs Two Ways


- 1 roma tomato
- 4-8 spears of asparagus, depending on thickness
- 2 eggs
- 1 T. white wine vinegar
- 1 T. dijon mustard
- 1 T. red wine vinegar
- olive oil
- salt 
- pepper

Put one of the eggs in a small pot of water and bring to a boil.  Cover, remove from the heat, and let the egg sit for 15 minutes.  Transfer the egg to the refrigerator to chill.

Whisk together the mustard and red wine vinegar.  Slowly whisk in 1-1/2 T. of olive oil and season with salt and pepper to taste.  Set aside.

Slice a very thin slice off of the roma tomato and spoon out the seeds and ribs.  Put the tomato on a plate and season lightly with salt and pepper.

While the egg chills, bring 2 small pots of water to a boil.  Add the white wine vinegar to one of the pots.

Add the asparagus to the pot without the vinegar and cook for 2-3 minutes.  Once cooked through, plate the asparagus next to the tomato.

Stir the vinegar pot rapidly like you are trying to create a whirlpool.  Crack the second egg in the center, immediately spooning the white over the yolk.  Cook for just 2-3 minutes until the white is opaque.  Use a slotted spoon to retrieve the egg and carefully slide it into the hollowed-out tomato.

Finely dice the hard-boiled egg and scatter it over the asparagus.  Drizzle the vinaigrette over the egg and asparagus and serve.