Poached Egg Over Peas, Beans and Asparagus

Lately I'm loving frozen peas and beans. Having them in the freezer gives me so many more options for quick weeknight dinners. Pop 'em in the microwave for a minute and boom, you've got some really versatile vegetables. I'm a sucker for anything with a poached egg on top -  the best way to eat this is to cut open the egg while it's hot and stir the yolk into the beans and asparagus, almost as a type of sauce. This is a version of this recipe from Bon Appetit.

Total time to cook: 15 minutes
Makes two servings

2 tbsp olive oil
1 tbsp butter
1/2 bunch asparagus, trimmed and cut onto one-inch pieces
3 garlic cloves, sliced
1/4 cup chopped onion
1 cup frozen lima beans, thawed
1/2 cup frozen peas, thawed
1/2 tsp crushed red pepper flakes
Kosher salt and black pepper, for seasoning
2 eggs
1/8 cup grated parmesean cheese
- In a medium pan, heat the olive and butter over medium heat. When the butter is melted and starting to bubble, add the garlic and onion, cooking until the garlic starts to turn light brown, about one to two minutes.
- Stir in the asparagus and cook until it's tender but still firm, stirring often, about three to five minutes.
- Mix in the lima beans and peas, season with the crushed red pepper flakes (or not, if you don't want the heat), a little kosher salt and pepper, and cook for another three minutes. The lima beans should start to brown a little. Turn off the heat and set the vegetables aside.
- Bring water to boil in a medium pot over medium-high heat. Once it's boiling, turn down the heat to low, and gently crack the eggs into the water. A note: there are better ways to cook poached eggs that result in a more perfect shape/texture (stirring the water before adding the eggs and cracking them into the center of the whirlpool, adding a little vinegar, etc.) but this works just fine.
- Let the eggs cook for about four minutes, until they're firm but the yolk is still liquid (you can tell by whether the yolk jiggles when you move the egg around.)
- Divide the vegetables into two bowls. Using a slotted spoon, place each egg on top.
- Season with a little more kosher salt and pepper and the grated parmesean. Serve right away.

1 comment:

  1. This sounds delicious and just right for a hot summer evening.