Okay folks. This recipe is a must. It is amazing warm or cold. It is just amazing. I use 3 different cocoa powders that I buy every time I am in SLC at Tony Caputo's, but you can just use whatever cocoa powder you have on hand.
2 T cornstarch
1/8 t salt
1/3 c cocoa powder
1/2 c sugar
2 large egg yolks, lightly beaten
2 c milk (I've used skim, I've used half and half)
2 T butter
2 t vanilla extract
handful of chocolate chips (I used Nestle semi-sweet)
In a medium saucepan whisk together the cornstarch, salt, cocoa powder and sugar. In a bowl combine the milk and egg yolks and slowly add to the mixture in the saucepan, whisking until combined. Set over medium heat and stir constantly until the mixture thickens and boils for 1 minute.
Remove from heat and stir in butter, vanilla and chocolate chips until smooth. Eat immediately or later. If chilling be sure to put a piece of plastic wrap pressed on to the pudding to prevent a skim from forming. ENJOY.
Showing posts with label Breakfasts. Show all posts
Showing posts with label Breakfasts. Show all posts
Saturday, March 26, 2011
Wednesday, May 5, 2010
Chocolate Banana Muffins
These are very very good. The original recipe is from Vegetarian Times but I added some chocolate chips to the batter and they now double as a semi-healthy breakfast/mostly-healthy dessert. The best part? No eggs, which means you can lick the bowl clean without an ounce of guilt.
1 1/2 c all-purpose flour
1/2 c sugar
1/3 c unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 c buttermilk
3/4 c mashed banana
1/3 c canola oil
2 tsp pure vanilla extract
1/4 to 1/2 c semi-sweet chocolate chips
Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray and dust with sugar for an extra sweet crunch.
Whisk together all dry ingredients. In another bowl combine the buttermilk, banana, oil, and vanilla. Fold the wet mixture into the dry mixture. Gently add chocolate chips.
Scoop batter into prepared pan. Bake for 18 to 22 minutes. SO GOOD.
1 1/2 c all-purpose flour
1/2 c sugar
1/3 c unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 c buttermilk
3/4 c mashed banana
1/3 c canola oil
2 tsp pure vanilla extract
1/4 to 1/2 c semi-sweet chocolate chips
Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray and dust with sugar for an extra sweet crunch.
Whisk together all dry ingredients. In another bowl combine the buttermilk, banana, oil, and vanilla. Fold the wet mixture into the dry mixture. Gently add chocolate chips.
Scoop batter into prepared pan. Bake for 18 to 22 minutes. SO GOOD.
Thursday, February 11, 2010
Waffles
This is another recipe from Eating Well. They are delicious, and even better when served with leftover raspberry puree from the cupcakes (see previous post) and lemon or orange curd, which if you make the wedding cake cupcakes is the perfect answer to the question of what to do with all of the leftover egg yolks. Maple syrup, is of course, always perfectly lovely and even better with a touch of freshly whipped cream.
Waffles
2 c buttermilk
1/2 c rolled oats
2/3 c whole wheat flour
2/3 c all-purpose flour
1/4 c cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 eggs
1/4 c brown sugar
1 T canola oil
2 tsp pure vanilla extract
Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, baking soda, salt and cinnamon in a large bowl.
Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.
Waffles
2 c buttermilk
1/2 c rolled oats
2/3 c whole wheat flour
2/3 c all-purpose flour
1/4 c cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 eggs
1/4 c brown sugar
1 T canola oil
2 tsp pure vanilla extract
Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, baking soda, salt and cinnamon in a large bowl.
Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.
Friday, January 22, 2010
In Praise of Calorie Counting and Hot Chocolate
My brother called to tell me about an online program he was using to track his daily calorie consumption. You input your height, weight and age and the amount of weight you want to lose per week and your activity level. Then it tells you how many calories you can consume each day in order to reach your weight loss goal. I have never been a calorie counter, but I signed up to give it a try. I now believe everyone should try this, at least for a week, because it makes you much more conscious of what you truly want to eat. My calorie limit if I do not exercise is 1161, which is rather depressing. This in and of itself motivates me to workout simply so I can eat more. What I am loving however is that rather than feeling deprived I feel fulfilled, because when I eat I very carefully choose what it is I really want. If I just need something snacky there is no way at 148 calories that I am going to chose a piece of bread, I will instead take the 35 calorie bowl of baby carrots. This morning I made myself the most delicious cup of hot cocoa, with whole milk, divine cocoa powder, and sugar. I added up the calories and decided it was completely worth the 278 calories, and I enjoyed every single drop. I suppose what I am really trying to explain is that it isn't about losing weight, it is about purposeful eating. I believe eating should be a joyful experience, and oddly enough watching my caloric intake like a hawk each day is increasing the amount of pleasure I get from food. Who would have thought?
Hot Cocoa - single serving
*You really want to use the best quality possible for your cocoa powder. If you live in UT march yourself down to Caputo's and ask for a tutorial in their bulk cocoa powder. My current favorite is the Pralus organic which if you buy 1/2 lb or more the price is $12.96/lb which is about half of what it costs if you purchase less than 1/2 lb. I bought 1/2 lb for about $6.35 and it is worth every penny and then some.
**The longer you let it simmer the thicker it gets. Use whole milk, it's worth it.
1 c whole milk
2 tbs cocoa powder
2 tbs sugar
1/2 to 1 tsp pure vanilla extract
Combine the cocoa powder and sugar in a small saucepan over medium-ish heat. Slowly whisk in milk and bring to a simmer, stirring occasionally, until you reach desired thickness. Remove from heat and add vanilla. Enjoy ever so slowly.
For Christmas I made Hot Chocolate which was rich and thick and divine. I topped it with whipped cream and used the same proportions as listed above with the addition of 1 oz of chocolate per person. I bought my chocolate bar at Caputo's as well and purchased the Francois Pralus Djakarta 75% bar. Again, it is pricey but worth it.
To serve 6
1 qt half and half
10 tbs pralus cocoa powder
12 tbs sugar (or to taste)
1 bar Djakarta chocolate, finely chopped
1 to 3 tsp vanilla (to taste)
Follow the directions above but when it starts to simmer stir in the chopped chocolate. Stir until melted and than simmer until thick (about 15 minutes) stirring occasionally. Remove from heat, add vanilla.
Plop a dollop of sweetened vanilla whipped cream into each mug and then pour in hot chocolate. Prepare to be amazed.
Hot Cocoa - single serving
*You really want to use the best quality possible for your cocoa powder. If you live in UT march yourself down to Caputo's and ask for a tutorial in their bulk cocoa powder. My current favorite is the Pralus organic which if you buy 1/2 lb or more the price is $12.96/lb which is about half of what it costs if you purchase less than 1/2 lb. I bought 1/2 lb for about $6.35 and it is worth every penny and then some.
**The longer you let it simmer the thicker it gets. Use whole milk, it's worth it.
1 c whole milk
2 tbs cocoa powder
2 tbs sugar
1/2 to 1 tsp pure vanilla extract
Combine the cocoa powder and sugar in a small saucepan over medium-ish heat. Slowly whisk in milk and bring to a simmer, stirring occasionally, until you reach desired thickness. Remove from heat and add vanilla. Enjoy ever so slowly.
For Christmas I made Hot Chocolate which was rich and thick and divine. I topped it with whipped cream and used the same proportions as listed above with the addition of 1 oz of chocolate per person. I bought my chocolate bar at Caputo's as well and purchased the Francois Pralus Djakarta 75% bar. Again, it is pricey but worth it.
To serve 6
1 qt half and half
10 tbs pralus cocoa powder
12 tbs sugar (or to taste)
1 bar Djakarta chocolate, finely chopped
1 to 3 tsp vanilla (to taste)
Follow the directions above but when it starts to simmer stir in the chopped chocolate. Stir until melted and than simmer until thick (about 15 minutes) stirring occasionally. Remove from heat, add vanilla.
Plop a dollop of sweetened vanilla whipped cream into each mug and then pour in hot chocolate. Prepare to be amazed.
Thursday, September 17, 2009
Hotcakes
This photo is several years old, but it is one in which my Nana is actually smiling. Usually she is trying to hide from the camera. She will be 80 years old next month and is still going strong despite battling cancer 3 times. I absolutely love her hotcakes, and although she gave me the recipe several years ago I've never been able to replicate her hotcakes at home. So this trip I decided to watch her closely and write down her every move. It was a good decision because she has made some major changes (like omitting the sugar, cutting the salt in half, and doubling the amount of buttermilk!) to the recipe and didn't write them down because she thought I wanted the original recipe. Her hotcakes are light and feathery with a slight tang from the buttermilk. They are my favorite.1 1/4 c flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
1 1/2 - 2 c buttermilk (the amount of buttermilk depends on your flour and the humidity. The batter will thicken as it sits. You want it to pour easily off the spoon, not plop or run off.)
2 Tbs oil
In a mixing bowl combine the first 4 ingredients. Make a well in the center and add the remaining 3 ingredients. Mix until the batter is smooth. Drop by tablespoonful (this is important - not the measurement tablespoon, but the big spoon in your utensil drawer) onto a hot griddle. When bubbles appear on the surface flip and cook on the other side until golden brown. Serve with syrup of your choice. Nana prefers chokecherry syrup.
Thursday, August 6, 2009
Recipes for Melissa & then some
Melissa - I am so sorry that it has taken me so long to post these recipes! Hopefully it isn't too late. This scone recipe is one that I've adapted from the American Heart Association Cookbook on page 515. The original recipe calls for pineapple juice but my mom substituted orange juice one day and that was the beginning of our mutual love for this great recipe. It can be easily adapted to whatever ingredients you have on hand. Some of our favorite combinations include lemon poppy seed, orange poppy seed, and orange lavender. Feel free to play around with the flavor combinations. The original recipe also calls for 1/2 c dried cranberries which I always omit, but you can add them or any other dried fruit that sounds tasty.
Scones
2 c all-purpose flour
1/2 c rolled oats
1/2 c sugar
1 Tbs poppy seeds (optional, sometimes I substitute 1/2 tsp lavender buds or orange zest)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbs butter
1/2 c dried cranberries (optional)
1/2 c orange juice
1 egg, lightly beaten
Preheat oven to 375 degrees and spray a baking sheet with cooking spray.
In a large bowl combine flour, oatmeal, sugar, poppy seeds, baking powder, baking soda, and salt. Cut butter into flour mixture until crumbly. Stir in cranberries (if using) and make a well in the center of mixture. Pour in juice and egg and stir until just combined. Don't over mix!
With floured hands divide the dough in half. Shape into 2 balls and place on baking sheet 4 to inches apart. Flatten each into a 6-inch disk. Cut each into 8 wedges with a sharp knife, but do not separate.
Bake for 15 to 20 minutes or until edges are golden brown. Let cool for at least 5 minutes on a cooling rack.
***I like to drizzle these with a simple icing made with powdered sugar and orange juice. Sometimes I mix lavender buds with the sugar in my coffee grinder. Sometimes I add orange or lemon zest. Play around with the flavors. These are delicious and easy.
You also asked for a recipe for white bread. I am assuming you want the normal white loaf sandwich bread, and this is the only recipe I've tried. Bryant & I are in love with this bread, it is delicious. Again, this only makes one loaf. There is a basic white bread recipe in the American Heart Association cookbook (pg 463) but I haven't tried it yet, and it makes two loaves. This recipe is from the Wednesday Chef blog.
Maple White Bread (Makes 1 large loaf)
1 cup milk (whole milk is best, but any kind will do)
1/4 cup maple syrup (use real maple syrup, not the fake stuff)
4 tablespoons sweet butter (unsalted)
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water (about 110 degrees)
1 teaspoon sugar or maple sugar
1 egg beaten
4 cups (approximately) unbleached all-purpose flour
1. Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
2. Dissolve yeast in warm water along with the sugar. Set aside for five minutes until the mixture becomes frothy. Transfer the milk mixture to a large bowl, stir in the yeast mixture and then stir in the egg.
3. Stir in two cups of the flour. Then add more flour about one-half cup at a time until a ball of dough forms. Turn the dough out onto a floured board and knead for about eight minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking. Place dough in an oiled bowl, turn the dough to oil on all sides, cover lightly and set aside to rise until doubled, about an hour.
4. Punch down dough, turn onto a lightly floured board and knead for another minute or so. Roll dough into a rectangle about nine by 12 inches, then roll tightly, jellyroll fashion, starting from the narrow side. Pinch the seam and ends closed. Fit the dough seam side down into a greased 9-by-5-by-3-inch baking pan.
5. Cover and set in a warm place to rise until doubled, about 45 minutes.
6. Preheat oven to 350 degrees. Place bread in the oven and bake about 45 minutes, until well browned. Remove from pan and allow to cool freely on a rack before slicing.
To read the original post go to http://www.thewednesdaychef.com/the_wednesday_chef/2009/02/maple-white-bread.html
I have taken a cooking hiatus this past month because I was sick for half of it and out of town for the other half. Last Saturday I cooked dinner for 40 people. It was a lot of work, a lot of fun, and a great learning experience. I will share my recipes and experience soon. I am finally getting back into the swing of things now that I am feeling better, and one thing that really helped me this week was prepping all of my produce in one day. On Monday I went grocery shopping and bought yellow squash, zucchini, onion, yams, corn, and carrots. I diced the squash, yams, zucchini, and onion and put in separate containers in the fridge. I removed the kernels from the corn and shredded the carrots and gave each of them their own containers. Then I cooked a big batch of brown rice (which turned out perfect for once thank to this great advice) and separated it into 1 cup servings. Cooking has been a breeze. I've made vegetarian burritos by sauteing all of the veggies with the rice and black beans, then folding them up in a whole wheat tortilla and serving with sour cream. I made egg fried rice by again sauteing the veggies (except for the corn), adding rice and then 3 lightly beaten eggs. Dessert has been fresh fruit including strawberries, figs, and black grapes. Tonight I am cooking for friends and planning on making ricotta ravioli with a reduced chicken stock sauce, crostini with pesto and thinly sliced tomatoes, and a special dessert that I saved from an old day planner - poached pears filled with a sweet mascarpone mixture and topped with toasted almonds and crushed amaretti cookies. It should be good. I will try to take photos before devouring the food.
Scones
2 c all-purpose flour
1/2 c rolled oats
1/2 c sugar
1 Tbs poppy seeds (optional, sometimes I substitute 1/2 tsp lavender buds or orange zest)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbs butter
1/2 c dried cranberries (optional)
1/2 c orange juice
1 egg, lightly beaten
Preheat oven to 375 degrees and spray a baking sheet with cooking spray.
In a large bowl combine flour, oatmeal, sugar, poppy seeds, baking powder, baking soda, and salt. Cut butter into flour mixture until crumbly. Stir in cranberries (if using) and make a well in the center of mixture. Pour in juice and egg and stir until just combined. Don't over mix!
With floured hands divide the dough in half. Shape into 2 balls and place on baking sheet 4 to inches apart. Flatten each into a 6-inch disk. Cut each into 8 wedges with a sharp knife, but do not separate.
Bake for 15 to 20 minutes or until edges are golden brown. Let cool for at least 5 minutes on a cooling rack.
***I like to drizzle these with a simple icing made with powdered sugar and orange juice. Sometimes I mix lavender buds with the sugar in my coffee grinder. Sometimes I add orange or lemon zest. Play around with the flavors. These are delicious and easy.
You also asked for a recipe for white bread. I am assuming you want the normal white loaf sandwich bread, and this is the only recipe I've tried. Bryant & I are in love with this bread, it is delicious. Again, this only makes one loaf. There is a basic white bread recipe in the American Heart Association cookbook (pg 463) but I haven't tried it yet, and it makes two loaves. This recipe is from the Wednesday Chef blog.
Maple White Bread (Makes 1 large loaf)
1 cup milk (whole milk is best, but any kind will do)
1/4 cup maple syrup (use real maple syrup, not the fake stuff)
4 tablespoons sweet butter (unsalted)
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water (about 110 degrees)
1 teaspoon sugar or maple sugar
1 egg beaten
4 cups (approximately) unbleached all-purpose flour
1. Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
2. Dissolve yeast in warm water along with the sugar. Set aside for five minutes until the mixture becomes frothy. Transfer the milk mixture to a large bowl, stir in the yeast mixture and then stir in the egg.
3. Stir in two cups of the flour. Then add more flour about one-half cup at a time until a ball of dough forms. Turn the dough out onto a floured board and knead for about eight minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking. Place dough in an oiled bowl, turn the dough to oil on all sides, cover lightly and set aside to rise until doubled, about an hour.
4. Punch down dough, turn onto a lightly floured board and knead for another minute or so. Roll dough into a rectangle about nine by 12 inches, then roll tightly, jellyroll fashion, starting from the narrow side. Pinch the seam and ends closed. Fit the dough seam side down into a greased 9-by-5-by-3-inch baking pan.
5. Cover and set in a warm place to rise until doubled, about 45 minutes.
6. Preheat oven to 350 degrees. Place bread in the oven and bake about 45 minutes, until well browned. Remove from pan and allow to cool freely on a rack before slicing.
To read the original post go to http://www.thewednesdaychef.com/the_wednesday_chef/2009/02/maple-white-bread.html
I have taken a cooking hiatus this past month because I was sick for half of it and out of town for the other half. Last Saturday I cooked dinner for 40 people. It was a lot of work, a lot of fun, and a great learning experience. I will share my recipes and experience soon. I am finally getting back into the swing of things now that I am feeling better, and one thing that really helped me this week was prepping all of my produce in one day. On Monday I went grocery shopping and bought yellow squash, zucchini, onion, yams, corn, and carrots. I diced the squash, yams, zucchini, and onion and put in separate containers in the fridge. I removed the kernels from the corn and shredded the carrots and gave each of them their own containers. Then I cooked a big batch of brown rice (which turned out perfect for once thank to this great advice) and separated it into 1 cup servings. Cooking has been a breeze. I've made vegetarian burritos by sauteing all of the veggies with the rice and black beans, then folding them up in a whole wheat tortilla and serving with sour cream. I made egg fried rice by again sauteing the veggies (except for the corn), adding rice and then 3 lightly beaten eggs. Dessert has been fresh fruit including strawberries, figs, and black grapes. Tonight I am cooking for friends and planning on making ricotta ravioli with a reduced chicken stock sauce, crostini with pesto and thinly sliced tomatoes, and a special dessert that I saved from an old day planner - poached pears filled with a sweet mascarpone mixture and topped with toasted almonds and crushed amaretti cookies. It should be good. I will try to take photos before devouring the food.
Thursday, February 5, 2009
Really Really Good Granola
Bon Appetit published a recipe for Granola last month in their 50 Easy Ways To Eat Green article. I added orange zest to the recipe and am now a granola addict. This is so good, and easy to adapt to individual preferences. Yes, you will have to buy walnut oil, but it is worth it. This is also something that can become part of your food storage depending on what type of dried fruit you add. Consider yourself warned, once you start eating this you will find it difficult to stop.
4 TBS walnut oil, divided
3/4 c (packed) brown sugar
1/4 c egg whites (about 3)
1/2 tsp (scant) kosher salt
3 c organic old-fashioned oats
1 c walnut halves (I only used 1/3 c because that is all I had)
Zest of 1 orange
1/2 c flaxseed meal (grind your flaxseed in your handy dandy coffee grinder)
(I also added 1/3 c whole flaxseed)
1 c pitted dates, coarsely chopped (shame on you if you don't like dates)
1/4 c honey
Preheat oven to 350 degrees. Brush a heavy large rimmed baking sheet with 2 TBS oil. Whisk 2 TBS oil, sugar, egg whites, and salt in large bowl. Add oats, walnuts, flaxseed, and orange zest. Toss well and spread mixture evenly on baking sheet. Bake 15 minutes and then stir. Bake 15 minutes longer and stir again. Sprinkle with dates and drizzle with honey. Bake until golden brown, about 10 minutes. Stir to loosen, transfer to a clean baking sheet to cool completely. Keep chilled in an airtight container for up to 1 week.
4 TBS walnut oil, divided
3/4 c (packed) brown sugar
1/4 c egg whites (about 3)
1/2 tsp (scant) kosher salt
3 c organic old-fashioned oats
1 c walnut halves (I only used 1/3 c because that is all I had)
Zest of 1 orange
1/2 c flaxseed meal (grind your flaxseed in your handy dandy coffee grinder)
(I also added 1/3 c whole flaxseed)
1 c pitted dates, coarsely chopped (shame on you if you don't like dates)
1/4 c honey
Preheat oven to 350 degrees. Brush a heavy large rimmed baking sheet with 2 TBS oil. Whisk 2 TBS oil, sugar, egg whites, and salt in large bowl. Add oats, walnuts, flaxseed, and orange zest. Toss well and spread mixture evenly on baking sheet. Bake 15 minutes and then stir. Bake 15 minutes longer and stir again. Sprinkle with dates and drizzle with honey. Bake until golden brown, about 10 minutes. Stir to loosen, transfer to a clean baking sheet to cool completely. Keep chilled in an airtight container for up to 1 week.
Thursday, January 8, 2009
Eggs, Proscuitto, and Asparagus
This is also easy and delicious and surprisingly satisfying. What makes this dish even simpler is the use of frozen asparagus. I buy Woodstock Farms Whole Baby Asparagus. Bryant commented that it was the best asparagus he'd ever had - not bad for a frozen vegetable. You can either poach or fry your eggs depending on your preference, and you can also roast or grill your asparagus.
For two servings you will need:
8 to 10 spears asparagus
2 thin slices prosciutto
2 eggs
1 Tbs white wine vinegar
2 slices crusty bread
Preheat grill pan and spray with Pam. When hot place asparagus and slices of bread brushed with olive oil on pan and grill for 1 to 2 minutes. Flip over and grill both sides. Remove from heat. Add prosciutto to grill pan for 30 seconds or so just to heat. Wrap asparagus in prosciutto.
Bring a frying pan full of water to a simmer. Add vinegar and stir. Crack eggs one at a time into a small bowl. Dip the edge of the bowl into the simmering water and allow the water to displace the egg. Poach the egg until whites are cooked, spooning whites over egg as needed to keep together. Remove from water with a slotted spoon.
To plate place the prosciutto-wrapped asparagus on the plate and top with poached egg. Serve immediately with grilled bread.
For two servings you will need:
8 to 10 spears asparagus
2 thin slices prosciutto
2 eggs
1 Tbs white wine vinegar
2 slices crusty bread
Preheat grill pan and spray with Pam. When hot place asparagus and slices of bread brushed with olive oil on pan and grill for 1 to 2 minutes. Flip over and grill both sides. Remove from heat. Add prosciutto to grill pan for 30 seconds or so just to heat. Wrap asparagus in prosciutto.
Bring a frying pan full of water to a simmer. Add vinegar and stir. Crack eggs one at a time into a small bowl. Dip the edge of the bowl into the simmering water and allow the water to displace the egg. Poach the egg until whites are cooked, spooning whites over egg as needed to keep together. Remove from water with a slotted spoon.
To plate place the prosciutto-wrapped asparagus on the plate and top with poached egg. Serve immediately with grilled bread.
Subscribe to:
Posts (Atom)
