If you like your breakfast eggs with runny yolks (or "dippy", as we used to say), read on. If not, this is not for you. I have quite a bit of asparagus at home and tomorrow I'll be using some to make an updated version of confetti salad. However, this morning, I was inspired to cook an egg over-medium (you could also poach the egg, but I find frying easier when I'm in a hurry) and break the yolk over some asparagus simmered until it was just tender. Add a piece of toast, and it's almost an asparagus eggs benedict!
See you tomorrow - and until then, I'll see you at the market!
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