Description
A fresh and vibrant Arugula Asparagus Breakfast Bowl featuring perfectly poached eggs, sautéed asparagus, and peppery arugula, all brightened with lemon juice and seasoned simply for a nutritious and delicious morning meal.
Ingredients
Scale
Produce
- 1 bunch asparagus, woody ends removed
- 2 cups arugula
- Juice of one lemon
Protein
- 2 very fresh eggs
Pantry
- 1 tablespoon olive oil
- dash of white vinegar
- Salt and pepper, to taste
Instructions
- Prepare eggs: Crack the eggs into individual ramekins or small bowls to keep the eggs ready for poaching.
- Create poaching water: Boil at least six cups of water in a large pot, then reduce it to a heavy simmer. Use a spoon to create a gentle whirlpool in the water and add a dash of white vinegar to help the eggs hold their shape.
- Poach first egg: Carefully drop one egg into the center of the whirlpool and let it cook for three minutes. Once done, remove it gently with a slotted spoon and place it on a piece of paper towel to drain any excess water.
- Poach second egg: Repeat the poaching process with the second egg following the same method.
- Sauté asparagus: While the eggs are poaching, heat the olive oil in a medium-sized frying pan over medium-high heat. Add the asparagus and cook for 6 to 7 minutes or until tender, turning frequently with tongs to cook evenly on all sides.
- Assemble the bowls: Divide one cup of arugula and half of the cooked asparagus into two bowls. Top each bowl with one poached egg.
- Season and serve: Sprinkle each bowl with salt and pepper, drizzle with lemon juice, and serve immediately for a fresh and nutritious breakfast.
Notes
- Using very fresh eggs is key to getting perfectly poached eggs that hold their shape well.
- The white vinegar in the water helps coagulate the egg whites quickly for a neater poach.
- You can substitute lemon juice with a light vinaigrette if preferred for added flavor.
- Cook asparagus to your preferred tenderness; thinner stalks will cook faster.
- This dish is best enjoyed immediately to appreciate the textures and temperatures of the ingredients.
