Яйца

[Kx2]

Тема о яйцах. Пишите.

[Miguel_Cordona]

о крутых или веселых?

[Miguel_Cordona]

[Kx2]

о крутых или веселых?

Обо всех. О больших и маленьких.

[Буржуй]

Обо всех. О больших и маленьких.

Я обожаю яишницу на завтрак.

[Kx2]

Я обожаю яишницу на завтрак.

Вот ты "нехороший человек". Про пелотку писать можно а про яйки только в гастрономическом отделе.:adminzlo:

[Sarochka]

Я обожаю яишницу на завтрак.

с чем? :next:

[Буржуй]

с чем? :нехт:

С памидорами.

[Sarochka]

С памидорами.

обожаю!

[Baghera]

нашла интересный рецепт, а ля "утро после пьянки" :grum:




Roasted Asparagus with Pickle-Poached Eggs and Country Ham

Recipe adapted from Sam Crannell, LloydMartin, Seattle


Makes 4 appetizer servings Start to Finish: 35 minutes

INGREDIENTS DIRECTIONS

2 tablespoons Dijon mustard
2 tablespoons honey

2 tablespoons red wine vinegar

1/2 cup plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

3 garlic cloves, smashed and peeled

1/2 large French baguette, crust removed and torn into bite-size pieces

1 1/2 pounds asparagus, trimmed

1/2 cup pickle juice

4 eggs, at room temperature

1/4 pound thinly sliced smoked country ham (preferably Smithfield) 1. Preheat the oven to 500˚. In a blender, combine the mustard, honey and vinegar and pulse at medium speed until well mixed. With the motor running, slowly add 1/4 cup of the olive oil until emulsified. Season with salt and set aside.
2. In a medium skillet, warm 1/4 cup of the olive oil over medium heat. Add the garlic and cook, stirring occasionally, until golden brown, about 1 minute. Discard the garlic. Add the bread to the skillet and cook, stirring occasionally, until golden brown, about 2 minutes. Transfer the croutons to a paper-towel-lined plate.

3. Toss the asparagus with the remaining 2 tablespoons olive oil. Salt and pepper to taste. Roast for about 8 minutes, or until tender.

4. Meanwhile, fill a pot two-thirds full with water and add the pickle juice. Bring to a boil, then reduce to a simmer. Crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach the eggs until their whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to a paper-towel-lined plate.

5. Divide the asparagus among 4 plates and top each serving with a few slices of the ham, a scattering of croutons and a poached egg. Drizzle the vinaigrette over each serving and serve immediately.