Asparagus, Eggs & Pumpernickel ToastPosted: March 12, 2011
Visiting my grandfather last week, I watched him make himself a simple breakfast of hard boiled eggs and pumpernickel toast. The next morning I couldn’t stop thinking about pumpernickel toast and eggs. I thought how perfect would soft boiled eggs be with their oozy yolks on a slice of pumpernickel? I boiled my water for the eggs, dropped my bread in the toaster, pulled some butter out of the fridge. And then I saw the asparagus sitting out on the counter… score! Asparagus dipped in egg yolk is mighty good too. I love that breakfast can be simple, elegant and of course delicious.
For perfectly soft boiled eggs I let the water come to a boil and then placed my eggs into the pot carefully with a spoon. Being extra careful not to break the eggs. I put a timer on for 4 minutes and 30 seconds. Once they were done, I immediately ran them under cold water until they were cool enough for me to peel (and to stop them from further cooking). After peeling the eggs I placed them on top of the pumpernickel toast which I had coated lightly with some butter. I topped the eggs with a pinch of salt, some pepper, a little garlic powder and onion powder. A great combination. For the Asparagus I boiled them for only 60 seconds. I wanted them to be lightly cooked and still snappy or crunchy. My asparagus was rather thin. If your asparagus is thicker you may want to boil it for 90 to 120 seconds. A perfect breakfast while on vacation or any Saturday morning.
Cooking is a great stress reliever for me, but so was this view while I enjoyed my eggs & toast