Roasted Vegg with Poached Egg and News!
Exciting things first – then we’ll get to the healthy, cooking for one bit.
1) No, I’m not pregnant. Though the recipe for today is one I’ve been craving on a super human level. It has poached egg.
B) I’ll be appearing on the Seattle PBS station later this month cooking it up on TV! There is some debate as to which of my recipes I’ll be creating, but it’s between the baked chicken piccata and bananas foster creme brulee. Decisions, decisions. They will be deciding shortly.
iii) What in the name of holy-crap-I-need-better-style am I going to wear? Kat suggested going Pippa Middleton with the blazer route. Or a cardigan, which is much more my speed —> according to Ben cardigans are mom clothes. What does he know?
Yeah, he’s the hottie on the left. In answer to the question you’re too afraid to ask – those bibbers and ugly ass shirt are probably in the closet somehwere… (Since he’s 300 mi away there’s no time like the present to find that shirt and burn it.)
Okay – back to the news. I will keep any one interested up to date when I get more details and hopefully there will be video that I can snag to display my nervous giggles and manic hand talking to all of you via live TV. What are the rules on having a shot before cooking on TV? Probably a no-no, huh? Darn.
Moving swiftly on to the recipe at hand tonight.
Cooking for one is a challenge. It is easier to cook for a herd when you can throw everything into a pot, have it come out spectacularly and anyone within the four walls of your apartment will willingly scarf it down. Ben.
But with my future husband being 300 miles away for the last nearly 6 weeks, my voyage into the “joy” of cooking for one has been unfullfilled…until now.
The small problem that this poses is that so far in that nearly 6 weeks, this is the only dish I’ve made that is perfect for one. I’m a little slow on the uptake here. No judging. Okay feel free to judge. I am judging myself a little.
There has been a steady stock of asparagus in my fridge since it came into season. And I love it, dismissing the obvious and not so pleasant after effects. But it is a cinch to make especially when cooking for one. With a few Yukon Golds leftover as well it seemed appropriate to mix them together in some sort of fast fashion and feed my soul.
The last part was adding the poached egg on top. It saved me from whipping up a full blown calorie laden Hollandaise that would have shoved me off of the health train. Not that I was particularly on it before… A few months ago I learned the secret to poaching an egg lay in two things – the depth of the pan and the addition of a small dose of vinegar to the water. Problems solved. And when you can poach an egg solo without the aid of a poaching caddie, you’re golden.
Preheat your oven to 425 degrees. Cube your potatoes into bite size pieces. Let the potato pieces soak in warm water for at least 10 minutes to remove the excess starch. In the mean time, snap the ends from your asparagus and toss in olive oil. Once the potatoes have soaked, drain and pat dry with paper towels. Toss in olive oil and start roasting on a non-stick baking sheet. After 15-20 minutes, toss potatoes and add in asparagus that has been tossed in olive oil. Let roast additional 10-15 minutes or until asparagus are fork tender and potatoes are golden brown.
Poach your egg by adding 1 teaspoon of vinegar to a shallow pot of water. Slip that little bundle of tasty into a pot of simmering water and let steep for 4 minutes. Gingerly pick out of the water, plate over the top of the asparagus and taters and toss on a little parm if your’e feeling rebellious. C’mon you know you wanna.Print
Oven-roasted vegetables are topped with a poached egg, and this recipe is perfectly portioned for a single-serving meal that could be served any time of day.
- 8 spears of Asparagus
- 1 Yukon Gold Potato, cut into bite size pieces
- 3 Tbsp Olive Oil, divided
- 1 Egg
- 1 tsp Vinegar
- Salt and Pepper
- 1 Tbsp Parmesan Cheese, shredded
- 1 tsp Lemon juice, optional
- Preheat oven to 425 degrees.
- Cut potatoes into bite size pieces. Place into a bowl of warm water and allow to soak for 10 minutes.
- Drain and pat dry with paper towel. Toss in 1 1/2 Tbsp Olive oil. Place potatoes on non-stick baking sheet. Roast for 15-20 minutes.
- Snap ends off of asparagus. Toss in 1 1/2 Tbsp olive oil. Place on baking sheet along side the roasting potatoes. Continue roasting vegetables for 15 more minutes.
- In shallow pot or skillet, heat water until just simmering. Add in vinegar to lower the pH of the water.
- Gently slip egg into the skillet and fold over egg whites to keep egg together. Allow to simmer for 3-4 minutes or until whites have become opaque. Remove gently with a spoon and allow to drain excess water.
- Dish asparagus and potatoes onto plate, top with poached egg. Top with parmesan cheese, lemon juice and season with salt and pepper if desired.