If you’ve read my “About Me” page, you’ve noticed that my #1 rule in the kitchen is that anything is better with a poached egg on top. Which is why it’s pathetic and sad that in the seven months I’ve been blogging, I’ve had one, maybe two recipes that include poached eggs.
My Roasted Asparagus with Poached Egg and Lemon-Mustard Sauce definitely fits the bill, and I told you all about how I finally learned to make perfect poached eggs. The Seven Minute Huevos Rancheros kind of counts, except that the eggs are really just skillet “poached” in a mess of black beans and salsa. Not quite the same.
It was time to practice my mad egg-poaching skills again. Seriously, if culinary school tests you on one skill over and over…and over, it’s poaching eggs. Overcooking a poached egg is as much of a disgrace to my profession as a relief pitcher giving up a grand slam in baseball (which I JUST WITNESSED during tonight’s Tigers game. Sigh.)
Poached eggs and asparagus are a natural pairing, but I decided to add a few more elements to this plate to make it a substantial vegetarian meal. I had some wild rice in the cupboard, so I made a pot of that. I also whipped up a quick, fresh tomato-basil marinara sauce. #1 Kitchen Rule in full effect in this Wild Rice with Asparagus, Marinara and Poached Egg meal!
Wild Rice with Asparagus, Marinara and Poached Egg
- 1 cup wild rice blend
- 2 tablespoons extra virgin olive oil, divided
- 2 garlic cloves, minced
- 1/4 cup minced onion
- 2 tablespoons tomato paste
- 1 large tomato, diced
- 1/2 cup vegetable broth, tomato juice or water
- 2 tablespoons chopped fresh basil
- 1 bunch fresh asparagus, ends trimmed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons apple cider vinegar
- 4 large eggs
- Prepare rice according to package instructions.
- Meanwhile, heat 1 tablespoon oil in medium saucepan over medium heat. Add garlic and onion; cook 4 minutes or until tender, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Add tomato and broth; simmer 6 to 8 minutes or until most liquid is evaporated. Remove from heat; stir in basil.
- While sauce simmers, preheat oven to 400 degrees F. Toss asparagus with remaining 1 tablespoon oil, salt and pepper. Place on rimmed baking pan. Roast 8 minutes or until just tender.
- Fill large, high-sided skillet with water. Heat to a slow boil (about 190 degrees F). Add vinegar to water. One at a time, crack eggs into small ramekin and use ramekin to slowly slide eggs into water. Cook 4 minutes or until whites are set and yolks are still soft. Using a slotted spoon, transfer eggs to paper towel-lined plate.
- To serve, divide asparagus between 4 salad plates. Divide rice over asparagus. Top rice with tomato sauce, and place eggs on top. Serve immediately.