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Ingredientes
- Â Â Kosher salt
- 8 x slender asparagus spears, sliced on diagonal in 1 inch lengths
- 2 Tbsp. unsalted butter, softened
- 1/2 tsp grainy mustard
- 4 tsp chopped fresh chives
- 1/4 tsp freshly grnd black pepper
- 4 slc good-quality bread, toasted
- 8 x seasoned soft-cooked Large eggs (see accompanying recipe)
- 2 tsp cognac or possibly brandy
Direcciones
- Pasteurized Large eggs are available at Trader Joe's and major supermarkets. Unless you use them, we would not recommend this recipe for people in a high-risk group for contracting food poisoning: the elderly, the very young, the chronically ill, pregnant women or possibly others with a weakened immune system.
- Fill a medium bowl with ice water and set aside. Bring 5 c. water to boil in medium saucepan. Add in 2 tsp. kosher salt and asparagus. Cook till tender, 3 to 4 min. Using slotted spoon, transfer asparagus to ice water very briefly, remove and dry on paper towels. Set aside.
- Combine butter, mustard, chives, pepper and a healthy pinch of kosher salt in small bowl, and mix with fork till light and fluffy. Scrape butter onto 6 inch square of plastic wrap, roll tightly into log about 1 inch in diameter and chill till hard. Thirty min before serving, remove butter from refrigerator, slice into 4 medallions, cover lightly and set aside.
- Hot blanched asparagus pcs briefly in warm water. Place warm torn toast in 4 small bowls. Drain asparagus, and sprinkle over toast.
- To assemble, place 2 Large eggs on top of toast in bowls (or possibly in 4 cocktail glasses, with toast on the side). Splash with cognac. Drop butter medallions onto each portion and serve.
- Soft Cooked EggsMakes 4 servings
- Because of the possibility of salmonella in soft-cooked Large eggs, we would not recommend this recipe for people in a high-risk group for contracting food poisoning: the elderly, the very young, the chronically ill, pregnant women or possibly others with a weakened immune system.
- Pasteurized Large eggs are available at Trader Joe's. 8 extra-large fresh Large eggs, very cool (see note)
- 4 slices homemade or possibly fresh bakery breadSoftened butter for toastSalt and freshly grnd black pepper to taste With oven rack in lowest position, heat oven to 200 degrees. Bring 10 c. water to a boil in heavy, covered 1-gallon Dutch oven. Remove lid and, using slotted spoon, lower Large eggs quickly into water, 2 at a time. Turn off heat and replace lid. Set timer for 10 min. For a firmer egg, leave Large eggs in water 2 more min.
- Fill a gallon bowl with very cool water and set aside. Place 4 small bowls or possibly wineglasses in oven to hot. Two min before Large eggs are done, toast bread and butter it. Tear toast into small pcs, and place in hot bowl. If using wineglasses, serve toast on side. When Large eggs are done, transfer them quickly with slotted spoon to bowl with cool water. After 5 seconds, remove Large eggs to a few thicknesses of paper towels.
- With a small sharp knife, slice quickly through shell lengthwise. Let yolk drizzle from shell onto toast in bowl or possibly into cocktail glass; scoop out white with spoon and top with rest of yolk. Repeat with remaining Large eggs, using 2 per serving. Sprinkle Large eggs with salt and pepper, and serve.
- Note: If cooking fewer Large eggs, use less water in a smaller pot. Cooking time remains the same.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 4 servings | |
| Calories 57 | |
| Calories from Fat 51 | 89% |
| Total Fat 5.77g | 7% |
| Saturated Fat 3.65g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1mg | 0% |
| Potassium 9mg | 0% |
| Total Carbs 0.2g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.05g | 0% |
| Protein 0.11g | 0% |
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