Poached Eggs over Asparagus

Sunday mornings were made for sleeping in, sipping coffee on the couch with your puppy, and let’s be honest, recuperating from last night. 
So be decadent! You deserve it 🙂

2 fresh, organic eggs at room temperature

6 stalks Asparagus 

1/4 cup Yellow onion

1/2 cup Grated Parmesan cheese

1 tsp Olive Oil

1 tsp Rice wine vinegar

Salt and Pepper to taste

Bring a large pot of water to a boil. Reduce heat to simmer. Add vinegar and stir. 

Trim asparagus to remove the woody ends. Chop yellow onion. Heat olive oil in a large skillet over medium heat. Add asparagus and onions and cook 6 minutes or until onions are translucent and asparagus is tender. Season with salt and pepper. 

Crack one egg in a small glass bowl (helps to you see if you have any eggshell). Repeat with second egg, in its own bowl. Check to make sure the water is simmering and not boiling. With a large spoon gently swirl the water clockwise to create a mini cyclone. Drop one egg into the center of the cyclone. The centrifugal force with encourage he egg white to bind together and create a beautiful purse around the yolk. Repeat with second egg. 

Cook for 4 minutes, or until white is set but egg yolk is still gooey. Remove with a slotted spoon, and let drain on a paper towel. Season with salt and pepper. 

Ever so gently, place the eggs on top of the asparagus. Sprinkle plate with Parmesan cheese. 

Now sit back, grab your coffee, and have a beautiful morning!

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