We love poached eggs and everyone knows they go hand-in-hand with asparagus which is especially delicious at this time of the year (Spring). I had left over lemon-butter sauce which inspired me to poach the eggs and steam the asparagus. Original recipe: lemon-butter sauce.
PREPARE THE SAUCE In a medium saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the cream, wine and stock and bring to a boil. Simmer over moderate heat until reduced to 1 1/2 cups, 20 minutes. Remove from the heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at a time. Add the lemon juice. Season with salt and pepper and cover.
NOTE: Original recipe calls for Sage, and if I'd had some on hand I would have included it. I love Sage. The sauce was still delicious without it.
Martha Stewart: Easy Poached Eggs
Martha Stewart: Boiled asparagus in 5 minutes.
All things cooking, from simple and clean to gourmet and exotic (and everything in between) have been my passion for over 30 years. Since discovering Pinterest, I pretty much exclusively cook from the recipes I PIN. My saying is, "if you can PIN it, you can cook it". I love to PIN recipes and I love to cook. I thought, why not blog the recipes I make from my Pinterest food boards. I'm the self-declared, Pincook.