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Poached Eggs with Asparagus, Peas & Savory Za...

Poached Eggs with Asparagus, Peas & Savory Zabaglione

Poached Eggs and Asparagus 2

In our Spring ’17 issue, blogger Karolina Wiercigroch contributed a lovely morning story titled, “The Bearable Lightness of Eating,” about a spring breakfast she created using sparkling wine as an ingredient across the menu. Of course, we think of bubbles at brunch in the form of sparkling cocktails, but Karolina creatively works cava into savory dishes as well, such as pea soup and this charming poached eggs and asparagus dish with an airy zabaglione. The flavors and textures of this dainty number come together in unexpected harmony, especially with the use of spring produce at peak season. As Karolina puts it, “Crisp asparagus, a delicate foam of eggs, and sparkling wine are a match made in heaven.”

Poached Eggs with Asparagus, Peas & Savory Zabaglione

Serves 2
Recipe by Karolina Wiercigroch

Total Cooking Time: 20 minutes
Active Cooking Time: 20 minutes

  • Handful of green asparagus, tough ends removed (TIP: substitute white asparagus, if desired)
  • 2 tablespoons of fresh green peas
  • 2 medium free-range eggs
  • 1 tablespoon white wine vinegar
  • 2 slices of fresh sourdough bread, toasted
  • Sea salt flakes and red peppercorns, to serve

Savory Zabaglione

  • 2 egg yolks
  • 2 tablespoons of cava

Start with blanching the asparagus and green peas. Add them to a pan of boiling water for 2 minutes. Remove from the pan and run under cold water to stop the cooking process.

To make the zabaglione, prepare a pan of gently simmering water. Put egg yolks and cava in a nonreactive bowl and whisk until smooth. Place the bowl over a pan of simmering water. Whisking constantly, cook the yolks and the wine together, until pale and foamy – about 5 minutes. Set aside and keep warm.

Time to poach the eggs. Prepare a pan of simmering water (re-use the same pan from the zabaglione, if desired). Crack the eggs one at a time into a small bowl. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cover the pan and cook eggs for about 4 minutes. Remove eggs with a slotted spoon.

To assemble the sandwich: place asparagus and peas on top of the bread, top with poached eggs and zabaglione. Season with salt and red pepper, serve immediately.


Emily Kovach is the Web Editor at Spoonful Magazine. She’s a fan of oysters, dumplings, nearly every kind of cheese, hoppy beers, and gin cocktails. While she’s intrigued by the incredible food scene in her hometown of Philadelphia, her favorite meals are at home, shared on the back porch with her cozy little family and their dog Jacket.

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