Using a slotted spoon, remove all thepoachedeggsto a plate andsprinkle with salt & pepper. This asparagus soup is so light and flavorful (and creamy even though there is no butter or cream) the crusty bread and rich melty egg are the ideal cherry on top, taking it tothefull-face-in-bowl enjoyment level
Today I contributed my recipe tothe Roundtable as … Continuereading » . ” The Waterloo Region Food System Roundtable is a gathering place for people and groups who care about the local food system and its future
the kitchn taught me howtopoachaneggand I've never done it wrong since. my super awesome step-dad, captain dave, is anamazing cook and makes the best eggs Benedict complete with the best hollandaise, which i have learned is adapted from Mark bittman's "howto cook everything"