The Egg Theory

Have I ever told you my theory on eggs? Oh, I’ve got one.  Yes, I think the egg came before the chicken (don’t ask me how) and no, that’s not my theory.

My theory is that eggs are the perfect meal.  They are well balanced in fat to protein needs, they can be made in practically a babillion different ways, and you go ahead and tell me that a poached egg is not one of the prettiest things to eat in the world.

You tell me.  Also. tell me a sauce that doesn’t taste good on an egg.

Also tell me how great it is when you replace a sauce with egg yolk. BOOM. Perfect.

I should have been a deductive reasoner. I know, the smarts are hard to keep up with over here.  Is that even a job?

Well, in the next few days I’ll be giving you a Denver Life Update, but for now, it’s a little early to be spewing all the details.  Just know that I am really excited to tell you about what’s going on over here and I am super fortunate to be where I am right now, I just have to make some decisions before I go all blog public about it.

Until then, go and make this for lunch, or dinner, or snack.

Sister loves eggs. From her head down to her legs.

Poached Eggs over Roasted Garlic Mashed Potatoes, with Asparagus and a Lemon Sabayon

1 bunch asparagus, trimmed
Coarse salt
1/4 cup heavy cream
4 large egg yolks
3 tablespoons fresh lemon juice
4 russet potatoes, pealed and chopped
1 head garlic
1/2 stick butter
1/2 cup milk
4 eggs
1 tablespoon white vinegar

Preheat the oven to 350, and cut the top off a head of garlic.  Pour 1 tablespoon of olive oil over the garlic and wrap tightly in foil.  Place in the oven for 20-30 minutes, until just brown and caramelizing.

Put the peeled, chopped potatoes in boiling salted water for 20 minutes.  At the last 3 minutes add the asparagus.

Prepare an ice-water bath.  Transfer asparagus to ice-water bath. When cool, transfer to paper towels to drain.

Mash the potatoes with the butter, milk, garlic, salt and pepper.

In another bowl, whisk cream until soft peaks form.

Place yolks, lemon juice, and a pinch of salt in a medium heatproof bowl set over a pan of simmering water or a double boiler. Whisk constantly, occasionally removing the bowl from the pan to prevent the mixture from getting too hot and curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through the mixture.)

Remove the bowl from the heat, and gently fold in the whipped cream until completely incorporated.

In a large pot with boiling water, add a splash of white vinegar.  Drop the eggs into the water and give a quick stir.   Shut the burner off and place the lid on the pot.  Remove the eggs with a slotted spoon after 3 minutes.

Arrange asparagus over a mound of the mashed potatoes, and place the asparagus on top of them. Then top with an egg and spoon lemon sa­bayon over the top.

Perfect for brunch, a nice light dinner, or any summer occasion, really.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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