Designed for our Aged Balsamic Collection, this recipe is the perfect brunch dish!
Ingredients
4 eggs
1 1/2 lb asparagus
1 c Premium White Balsamic Vinegar
1 c water
2 T sugar
2 T Sicilian Sea Salt
2 cloves of garlic
2 sprigs of tarragon
1/4 t coriander, whole
4 slices of country loaf bread, toasted
Parmigiano Reggiano, shaved with a peeler
French Grey Sea Salt
Traditional Balsamic Vinegar
1 small bunch of mâche
2T mild extra virgin olive oil
1 T Fig Balsamic
Directions
1. Blanch asparagus in boiling, salted water for 20 seconds. Shock -Prepare the pickle: bring all ingredients to a boil. Stir and turn off the heat. Allow to infuse 10 minutes. Pour hot pickling juice over the asparagus in a flat sealable glass container. Allow to marinate 1- 2 days
2. Once the asparagus is ready, bring a small saucepan of water to a boil. Season with Sicilian Sea Salt and 1 T Premium White Balsamic. Turn to a simmer and stir the water in a circle to create a vortex for the eggs. Drop in two eggs while turning.
3. Cook 3-4 minutes until desired firmness of the egg (for a runny yolk, the center should jiggle when lifted). Remove and drain with a slotted spoon.
4. On the country loaf, place the pickled asparagus and then the egg. Finish the egg with a sprinkle of Sicilian Sea Salt. Shave Parmigiano Reggiano over the dish and drizzle with 18yr Dark Balsamic. Serve immediately.
5. Dress the mâche with Fig Balsamic, mild extra virgin and a pinch of Balsamic Sea Salt. Serve on the side of the egg toast.
Pickled Asparagus with Poached Eggs
All Year
30 min
Serves 2
Designed for our Aged Balsamic Collection, this recipe is the perfect brunch dish!
Ingredients
4 eggs
1 1/2 lb asparagus
1 c Premium White Balsamic Vinegar
1 c water
2 T sugar
2 T Sicilian Sea Salt
2 cloves of garlic
2 sprigs of tarragon
1/4 t coriander, whole
4 slices of country loaf bread, toasted
Parmigiano Reggiano, shaved with a peeler
French Grey Sea Salt
Traditional Balsamic Vinegar
1 small bunch of mâche
2T mild extra virgin olive oil
1 T Fig Balsamic
Directions
1. Blanch asparagus in boiling, salted water for 20 seconds. Shock -Prepare the pickle: bring all ingredients to a boil. Stir and turn off the heat. Allow to infuse 10 minutes. Pour hot pickling juice over the asparagus in a flat sealable glass container. Allow to marinate 1- 2 days
2. Once the asparagus is ready, bring a small saucepan of water to a boil. Season with Sicilian Sea Salt and 1 T Premium White Balsamic. Turn to a simmer and stir the water in a circle to create a vortex for the eggs. Drop in two eggs while turning.
3. Cook 3-4 minutes until desired firmness of the egg (for a runny yolk, the center should jiggle when lifted). Remove and drain with a slotted spoon.
4. On the country loaf, place the pickled asparagus and then the egg. Finish the egg with a sprinkle of Sicilian Sea Salt. Shave Parmigiano Reggiano over the dish and drizzle with 18yr Dark Balsamic. Serve immediately.
5. Dress the mâche with Fig Balsamic, mild extra virgin and a pinch of Balsamic Sea Salt. Serve on the side of the egg toast.
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