Poached Egg With Creamed Asparagus

by Gloria on 26 May, 2016

in Uncategorized

 

Asparagus, or any vegetable for breakfast is a great way to start your day!  I happen to have asparagus in my garden, so any meal is quite likely to have it added at this time of year. Poached Egg With Creamed Asparagus would be nice to have for any meal.

1chopped asparagus

I have a specific way I chop my asparagus: Break the ends off; it will naturally break where it starts to be tough. Chop the stalks on an angle, they will cook quicker. Set the ends aside, they take less time to cook.

2saute asparagusCook the asparagus stalk pieces in a teaspoon or two of olive oil for about 2-3 minutes. Add the ends and cook another minutes. Add 1/4 cup water and simmer another couple of minutes until the water is gone. Push aside and add 2 Tblsp butter and 2 Tblsp flour. Stir the flour and butter together with a whisk. Cook for about 2 minutes until flour is turning golden brown.

3cook flourStir the flour mixture into the asparagus.

4add milkSimmer the mixture for a few minutes, stir.

6stir until thickenedCook until thickened and creamy. Don’t over splash and make a big mess on your stove like I did (not pictured!) Serve over whole grain toast, or poached egg and toast.

Poached Egg With Creamed Asparagus

1-2 cups chopped asparagus

1 tsp olive oil

salt and pepper

1/4 cup or more water

2 Tblsp butter

2 Tblsp rice flour

1 1/2 cup milk

poached eggs

toast

Directions:

Chop asparagus,keep stalks separate from the ends. Cook the stalks in olive oil for 2-3 minutes. Add the ends, salt and pepper, and cook another minute.

Add water and simmer until slightly tender. Use more water to make it the desired softness.

Push asparagus aside in the pan and add butter and flour. Cook 2 minutes.

Add milk and simmer until thickened.

Serve over poached eggs and toast.

Recipe for Poached eggs

Donna Adelphia June 2, 2016 at 8:53 am

Hi Gloria, I miss seeing your posts!!

Comments on this entry are closed.

Previous post:

Next post: