Everyday is a some type of food day isn’t it … but oh how I do love Eggs
So first I just want to say “Hello” as I haven’t exactly been blogging lately. Ever since my Birthday in September there has just been this negative cloud that has been around me and so many things have been going wrong and needless to say I have not been in the happy blogging mood. I left Vancouver and came back down to Bonaire (finally) and low and behold the one thing that I forgot to pack was my freaking computer charger. Do you know what they want for a charger these days??? $135 dollars what the hell that is like 1/10th of the computer cost. Ugh! Then I got super sick and have been in bed for the last three days. Please let there be a light at the end of the tunnel …. soon!
Earlier I was on Instagram and realized that it was World Egg Day so I figured I would use that as my way of getting back into the blog. Plus I can’t lay in bed any longer watching TV. Ok I am laying in bed watching TV but doing this is at least some brain stimulation. Its so weird, days that you feel like being lazy and watching movies all day and snuggling in the blankets seem to go by in the blink of an eye but when you are forced into it its as if the day will never end. And then you have to do the same thing all over again. I admit my dog has been loving the snuggling time though
So what kinda breakfast person are you?
Are you the bowl of fruit with yoghurt type of person? The grab a apple or a granola bar on the go type of person? Slice of toast (preferably with peanut butter Not that yucky Nutella) type of person? What about the full breakfast or the drive thru window type of person? Perhaps just a coffee?
We are mostly the yoghurt, fruit and granola type of people. But every few days it switches to an egg breakfast … with fruit. Nothing too massive though, I don’t exactly have a giant appetite when I wake up first thing in the morning. More of a lunch person. I really got into eating Eggs and Asparagus after downloading the Mario Batalli cooking app years back and seeing the recipe. It has been a favourite of mine ever since, and everyone who I cook it for of course, not to brag or anything
Here are a few reason why I think you will enjoy it so much …
- Breakfast Savoury
- Delicious
- Simple
- Quick
- Healthy
- Creamy
Oh so many great reasons to love this dish, I mean if the poached egg wasn’t good enough. Seriously poached eggs are mmmmmmmm So good! So Good!
Even if you don’t poached eggs or perhaps you find them difficult to make, although you shouldn’t they are quite easy, top this dish with any egg type you like. A fried egg would work especially well
Just one quick note before I sign off, don’t throw away the oil from the empty bottle of sundered tomatoes it is truly delicious and can be used in so many things. Excellent in ceased salad dressing
Enjoy your weekend and I will be back next week with some more delicious recipes. Don’t worry it wont be three weeks this time I Promise
Enjoy and Again, Happy Egg Day Egg Heads!
- 1 Egg
- 1 Slice Procuitto
- 1 Piece Whole Grain Bread
- 12 Pieces Asparagus, Trimmed
- 1 Tbl. Whole Grain Mustard
- 2 Tbl. Sun-dried Tomato Oil
- Sliced Radish
- Salt
- Pepper
- 2 Tbl. White Vinegar
- Combine the whole grain mustard and the sun-dried tomato oil in a small bowl. Set aside
- Heat a pan over medium heat filled with 2 inches of water and add a couple tablespoons of vinegar. Once the water begins to simmer, crack 1 egg in the pan and put a lid over to
- Once the water starts to boil and the bubbles form over top, remove the lid, turn down the heat to medium and simmer until cooked through, 1-2 minutes
- When the egg is done, drain on paper towel and season with salt and pepper. Careful not to break the yolk
- While the egg is cooking toast the bread and also set a pan over medium high heat on the stove. Sauté the asparagus until cooked through but still crunchy. During the last 15 seconds add the sundries tomato mixture and stir to combine
- When ready to serve, cut a large circle out of the bread and place on the middle of the plate and top with a slice of procuitto and the poached eggs. Arrange with the asparagus on the side with some sliced radish and season with salt, pepper and another drizzle of the sun-dried tomato oil
That’s one of my favorite breakfast,
Tasty!
Now I notice that while your talking about being sick there is no mention that someone is taking awesome care of you. Getting soup and drinks and things on demand.
I though I had it good when you gave me a “service” bell as a present but you have taken things to a new level. By using “WHATS AP” your really able to let me know in real time what you need and want no matter where I am.
Happy to be your man servant, get better soon as I really miss your cooking. I love you.
Geeeeeezzzzz
Frank Taggart, our friend who is about to fly to Bonaire just sent me a message saying;
“If Liz is to sick to cook I’m going to postpone my trip until she is back in the kitchen”
I think that’s positive comment, I think.