Mother’s Day Special for the Baby Lady. She wouldn’t let me take her to Mother’s Day brunch so we did this.
This is a spin-off of Poached Eggs with Shiitake Mushrooms, Wilted Spinach and White Truffle Cream. It’s a wonderful breakfast dish and not too difficult. Baby Lady loves eggs. She likes them fried. She likes them scrambled. She loves them soft boiled and poached. It’s no surprise the white truffle cream goes perfectly with the egg. It also wonderfully compliments the ribbon asparagus. The homegrown leeks add a nice little crunch and flavor combination.
- White truffle cream (recipe found here)
- 2 eggs
- 1 inch sourdough toast, cut into 3-1/2″ round
- 4 asparagus spears, ribboned with tips intact
- 2 Tbsp sliced leeks
Cut sourdough bread into 1 inch slices and toast. The cut into 3-1/2 inch round. Put on plate.
Put a large skillet with water over high medium heat and bring to a simmer. Butter a 3″ ramekin. Add an egg. Place ramekin in boiling water and cover. Poach 3 minutes.
While the eggs are poaching, take a peeler and make ribbons of 4 asparagus spears, reserving the tips. Place in a ramekin and add salt. Microwave the ribbons and tips for 45 seconds keeping them al dente.
Add the sliced leeks on top of the toast.
Add the cooked asparagus ribbons on top of the leeks.
Unmold the asparagus from the ramekin and invert over the top of the asparagus ribbons.
Top with truffle cream and fresh ground black pepper.
Garnish with asparagus tips. Serve and enjoy!