{"id":4663,"date":"2014-05-16T22:40:05","date_gmt":"2014-05-16T20:40:05","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=4663"},"modified":"2014-05-16T22:49:19","modified_gmt":"2014-05-16T20:49:19","slug":"green-asparagus-on-sour-dough-bread-with-poached-egg-gruener-spargel-auf-sauerteigbrot-mit-pochiertem-ei","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=4663","title":{"rendered":"green asparagus on sour dough bread with poached egg \/\/ gr\u00fcner spargel auf sauerteigbrot mit pochiertem ei"},"content":{"rendered":"

\"green<\/a><\/p>\n

there are ingredients which are so good that you don’t need to do a lot to transform them into an extraordinarily delicious meal. one of them is asparagus!<\/p>\n

asparagus and egg are a really great combination, and it doesn’t matter if the egg is cooked, fried or poached. if you like you can add some pancetta. those three ingredients are simply made for each other.<\/p>\n

cooking with green asparagus avoids the hassle of peeling it and it is cooked much quicker than the white one.<\/p>\n

years ago we had grilled green asparagus with fleur de sel and a fried egg. this year i discovered in the spring edition of jamie’s magazine the idea to place everything on a slice of bread, which makes the dish a bit more nutritious so that it is perfect for lunch or a light week day dinner.<\/p>\n

for 2:<\/p>\n

2 slices of sourdough bread
\nolive oil
\ntwo handful green asparagus
\n2 eggs
\nsplash of white wine vinegar
\nsalt and pepper<\/p>\n

preheat the grill of your oven to maximum heat. first of all grill the bread from both sides until golden. then grill the asparagus. prepare a baking tray with baking paper, cut off the firm ends of the asparagus and peel the lower part, if necessary. place the asparagus on the baking tray and grill with a bit of olive oil for some minutes. the asparagus should remain firm to the bite.<\/p>\n

in the meantime bring a large pan with salted water to a boil and add a good splash of white wine vinegar. stir the water with a large spoon until you get a swirl in the middle of the pan. crack the first egg and let it slide into the water – right in the center of the swirl. reduce the heat and let the egg simmer for some minutes until the egg white gets firm while the egg yolk remains liquid. take out the poached egg and repeat with the second egg.<\/p>\n

place the roasted bread on serving plates, sprinkle over some olive oil, put the grilled asparagus on top and add one poached egg on each.<\/p>\n

season with salt and fresh pepper. enjoy!<\/p>\n

********************<\/p>\n

f\u00fcr 2:<\/p>\n

2 scheiben sauerteigbrot
\noliven\u00f6l
\n2 handvoll gr\u00fcnen spargel
\n2 eier
\nein schluck wei\u00dfweinessig
\nsalz und pfeffer<\/p>\n

den grill des ofens auf maximale hitze vorheizen. zuerst die brotscheiben von beiden seiten r\u00f6sten bis sie goldbraun sind. f\u00fcr den spargel ein backblech mit backpapier auslegen. vom spargel die festen enden abschneiden und den unteren teil, falls notwendig sch\u00e4len. den spargel auf dem backblech auslegen, mit etwas oliven\u00f6l betr\u00e4ufeln f\u00fcr einige minuten grillen. er sollte unbedingt bissfest bleiben.<\/p>\n

in der zwischenzeit einen gro\u00dfen topf mit salzwasser zum kochen bringen. einen guten schluck wei\u00dfweinessig dazu geben. das wasser mit einem gro\u00dfen l\u00f6ffel so lange r\u00fchren bis ein strudel im topf entsteht. das erste ei aufschlagen und ins Zentrum des strudels gleiten lassen. die hitze reduzieren und das ei einige minuten k\u00f6cheln lassen, bis das eiwei\u00df fest aber das eigelb noch immer fl\u00fcssig ist. das pochierte ei heraus nehmen und mit dem zweiten ei wiederholen.<\/p>\n

die ger\u00f6steten brote jeweils auf einen teller legen, mit etwas oliven\u00f6l betr\u00e4ufeln, den gegrillten spargel darauf legen und oben drauf je ein pochiertes ei setzen.<\/p>\n

mit salz und pfeffer bestreut servieren.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

there are ingredients which are so good that you don’t need to do a lot to transform them into an extraordinarily delicious meal. one of them is asparagus!<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,10],"tags":[106,103],"class_list":["post-4663","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-spring","tag-asparagus","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4663","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4663"}],"version-history":[{"count":13,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4663\/revisions"}],"predecessor-version":[{"id":4678,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4663\/revisions\/4678"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4663"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}