Spring is here! …And with it, all the pollen. It might be the new neighborhood that we moved to, but the allergies are out of control. Tissue boxes are everywhere and I had my first dose of non-drowsy allergy medicine that made me foggy headed all day. So I’m soldiering on, no pills, just eye drops and nasal spray to keep the itching away.
As much as I am suffering, springtime also brings fresher produce and we can finally move on from the comforting and hearty roasts and stews that kept our bodies and bellies warm over this winter. Asparagus is a welcome change and it stays crisp and fresh if you blanch it! (Blanch = quick cook in boiling water). It’s also super cheap this time of the year, and as I am a sucker for deals, I tend to over buy good looking, affordable produce. So what to do with all the asparagus? Make asparagus toast!
We happened to have some roasted garlic hummus in the fridge from our attempt to have healthier snacks, (dieting is going terribly btw) and it made the perfect canvas for the asparagus and the soft boiled egg. Then it’s topped with Hollandaise sauce which is made in the microwave (I know, I didn’t know it could be done either), and is the perfect velvety, rich and tangy touch to the healthy toast. Spring is served.
Asparagus Smashed Egg Toast Makes 2 toasts
Ingredients: 2 slices of bread, toasted (I used Ezekiel Bread) garlic hummus (whichever brand or hummus you like) 8-10 stalks of asparagus, pending on thickness extra virgin olive oil 2 large eggs quick microwave hollandaise sauce (recipe below) parsley, for garnish salt and pepper, to taste
Fill a medium bowl with ice water and set it aside.
Trim your asparagus about 1-2 inches from the bottom, removing the tough ends.
Boil a pot of water and bring it to a simmer, add your asparagus for about 1-2 minutes until crisp-tender.
Remove asparagus and place into the ice water until cool.
Rub extra virgin olive oil and a sprinkle of salt on the asparagus and set aside.
Bring the same pot of water to boil and once it does, lower the heat to a bare simmer and submerge your eggs carefully into the water with a spoon.
Cook the eggs for 7 minutes and move into an ice bath.
Once cool enough to handle, crack and peel eggs.
On your toasted bread, spread garlic hummus. Remember to spread it to the edges.
Neatly arrange your cooked asparagus in a diagonal, giving it a push to secure it to the hummus.
Place an egg on each toast, and smash it with a fork.
Drizzle on the hollandaise sauce.
Sprinkle on salt and pepper, if desired and garnish with parsley
Quick Microwave Hollandaise
½ cup (1 stick) butter, melted 2 egg yolks (from a large egg) 1-2 tbsp lemon juice 1 tbsp. milk Salt and pepper to taste
Whisk egg yolks, lemon juice (start with 1 tablespoon and add more later if needed), milk and a pinch of salt and pepper together in a microwave safe bowl.
Drizzle in the melted butter while whisking the egg yolk mixture until smooth.
Microwave the sauce in 15 second intervals for one minute, whisking in between every interval until the sauce is hot and thick.
It’s been a while since I’ve done a Simple Sundays post. I’ve been too busy trying to be creative and unique that I’ve put the effortless recipes on the back burner. But I’m back with this super simple popover recipe. If you’ve never had a popover, I would say that it kind of reminds me of a dutch baby but in a muffin form. Light and crisp on the outside and moist and eggy on the inside, it’s the perfect breakfast food served with jam and butter. Actually, you can pretty much use them for dinner rolls too. If you loved my blueberry cruffins, but feel like it’s too much work to do, I highly recommend this recipe instead. It’s lighter and you can use any kind of filling that you like. Plus, that vertical lift is insane! I mean just look at them. They’re literally popping out of the pans. You don’t even need a blender, mixer or a food processor. All you need is a whisk and a bowl. Oh! And a popover pan of course. 🙂 Giant Popovers
makes 6 very large popovers
1 c. all-purpose flour
1 tsp. kosher salt
¾ c. whole milk, room temperature
4 large eggs, room temperature
3 tbsp. unsalted butter, melted
Use a pastry brush to brush your popover pan with melted butter.
Turn on the oven to 425˚F, and place your popover pan in the oven while the oven preheats. (As shown in picture #1)
In a large bowl (preferably one with a spout), whisk salt and flour together. (As shown in picture #2)
In a large liquid measuring cup, whisk together milk and eggs. (As shown in picture #3)
Slowly add the egg mixture into the flour mixture while continuously whisking to make a smooth, liquidy batter. (As shown in picture #4)
Whisk in the rest of the melted butter to the batter. (As shown in picture #5)
Remove the pan from the oven and pour the batter into each cavity about halfway full. (As shown in picture #6)
Bake the popovers for about 20-25 minutes until they are golden brown and very tall. DO NOT OPEN the oven door during this time.
Remove the popovers from the pan and puncture each popover to let the steam out. (As shown in picture #7)
Remember when Facebook was exclusive to profiles and writing on someone’s wall? It was a simpler past. These days, I feel like Facebook is a black hole for wasting time, especially since they made videos play automatically. Occasionally, I’ll scroll through and catch myself watching every single clip. The beauty of it is that each clip is usually short and you don’t even notice the time go by. This especially holds true for those “Tasty” videos. If you’re active on Facebook, then you know what I’m talking about. If you don’t, I’m referring to ridiculously short clips of (mostly) very simple recipes, done in a fraction of a time. The videography is pretty good and the food usually looks, as the name suggests, tasty. So one day, I was scrolling through and I saw a video clip of a bacon wrapped avocado that was filled with a poached egg. It wasn’t a “Tasty” video, but a clip of a restaurant’s dish. No instructions or recipes, just how they made it. After watching it once, I thought that I could do it. So without even really prepping anything, I decided to try it. Yes, I’ve never poached an egg and I’ve never tried to wrap an avocado with bacon before, but how hard could it be? I wish I could say it was super simple, but I was very wrong. My poached egg was a little over done, and when I tried to put it in my avocado, I realized that I happened to have a larger than average avocado with a huge pit. The egg looked a little sad in there, but I figured, “It’s alright. Let’s just wrap the thing in bacon like the video.” So I put the two halves together, and wrapped it in bacon and set it in a low heat, nonstick pan. Well, I know that bacon shrinks from cooking, but I thought I wrapped it well enough that it should hold. As soon as I turned the avocado, the avocado started sliding in half. Now, I don’t know what kind of magic they used to keep the avocado together, but no matter how carefully I turned it, the avocado started sliding more and more, loosening the bacon wrap at the same time. Frustrated, I took the whole thing out, unwrapped the half cooked bacon and stuck a few toothpicks on the outer corners of the avocado (not the center because you don’t want to pop the poached egg). Then I re-wrapped it with the partially cooked bacon, sticking it into the ends of the toothpicks that were sticking out and put it back into the pan. The bacon continued to shrink and slowly started coming off of the toothpick. So instead of the neat bacon covered avocado I wanted, I ended up with an avocado wearing a shredded bacon sweater. I wondered if it was even worth putting on the blog and if I had just wasted my precious Saturday. Even if it wasn’t the perfect dish I was looking for, cut in half and served on toast with some fresh tomatoes, it still tasted great. What I learned though, was to never trust a Facebook video without real instructions. Bacon Avocado Egg