More About This Recipe
If I had any say in this life, I would snorkel through 45 ponds of runny yolks every day. Every HOUR.
And if I had any vote in this existence, I'd climb to the top of 126 bright green blanched asparagus spears and giddily munch on every last inch.
And if I had any wish in this system, I'd lightly crisp 526 slices of gorgeous pancetta, make a robe out of it, wrap myself up in it and lick it for days.
And if I had any request in this journey, I'd toast up 9 billion slices of crusty French bread, drizzle them with olive oil, set up a cot and camp out on it for the rest of my life.
So basically what I'm saying is that this poached egg and asparagus bruschetta is kind of awesome.
Grab a couple of eggs, some French bread, a few asparagus spears, some pancetta, salt and pepper. Oh! And white vinegar, which isn't pictured becauuuuuse I have no excuse.
Get your pancetta crisped up all nicely.
Then boil your 'sparagus for about two minutes. Then plunge them into an ice bath, stopping the cooking. You diddly done blanched! Remove them from the water and pat dry.
Now, bring a pot of water to a liiiight boil. Nothing too hardcore. Add a little bit of vinegar to the water and start stirring it, creating a vortex. I really enjoy the word vortex, you guys.
Then you'll crack an egg into a little bowl, and slowly tip it into the VORTEX.
Keep lightly stirring, and about two minutes later use a slotted spoon to get your poached egg!
Then you'll just layer the pancetta on the toasted bread, followed by the cooled asparagus spears, and the carefully placed egg on top. Give it a little salt and pepper, maybe a few Parmesan shavings? Oh yes.
Now take your fork and lightly puncture the egg and watch all that beautiful gold just spill out. Ugh. So insanely good.
And then you just shove into your pie hole like a good girl. Or boy.
More Bruschetta Recipes
Caramelized-Onion Bruschetta Recipe
Hummus Bruschetta Recipe
Chicken Bruschetta Recipe
It took Bev yeaaaaaars to learn how to correctly poach an egg, so don't jump off a cliff if you can't get it right the first time. For more musings, visit her blog Bev Cooks and her Tablespoon profile.