I used to be a breakfast person. Then I had kids who require me to take care of their breakfast, which for some reason pushes mine by the wayside (no time in the mornings, blah, blah, blah). I usually just have coffee and on a good day, I’ll grab a piece a fruit. But on weekends, I never skip a breakfast beat. Whether I’m making pancakes, French toast or poached eggs, I like to spend lazy weekend mornings in the kitchen savouring the process of of preparing the morning’s meal. Lately, a favourite of ours has been this: crisp asparagus drizzled with grassy olive oil, jammy, soft-boiled eggs and aged parmesan. It’s savoury and indulgent but not at all heavy, even when served alongside buttery toast.
While you don’t need a recipe to make this at home, here are a few lessons I’ve learned when making it:
- For jammy yolks, soft-boil eggs for 5 1/2 minutes.
- If using fresh eggs, put them in an ice bath right away to get a clean shell peel
- Save time and trouble by boiling your asparagus in the same pot as your eggs (either before or after)
- Peel your parmesan using a potato peeler for perfect, thin shaving
