Tuesday, May 28, 2013

Put an Egg on it

This is my new favorite kitchen sink style spring meal.  I call it a kitchen sink meal because you can really make it with almost any vegetables you happen to have in your fridge.  I adapted it from a Momofuku recipe I found on chow.com for roasted asparagus with miso butter with a poached egg on top.  The miso butter, poached egg combo is pretty amazing, and it is a great foil to some slightly bitter greens.  In the photos above it is made with roasted baby bok choy, broccoli, and scallions.  I also added a little sticky rice on the side to stir in, which bulks it up to a hearty and healthy main course.  I use the same basic cooking times as the Momofuku recipe, so click here to see how to make it yourself.  I highly recommend adding some scallion halves (cut lengthwise).  I have also made it with asparagus and fiddleheads, but that season is mostly past.  But I plan to keep adapting this through the summer with whatever is coming out of the garden.

p.s. My friend Holly told me that putting a poached egg on things is all the rage now in New York restaurants, so I am quietly patting myself on the back over here for managing to be so on-trend out here in the boonies!


  1. That looks delicious, and the photography is beautiful! I'm off to put an egg on top of my yogurt and fruit for lunch to be on-trend LOL!!

  2. That looks so delicious! I've never made poached eggs, I am afraid I'll make a big mess. But after seeing this plate of yummy-ness I think I should give it a try.

    1. They do look a little messy in the pot, but they still taste great. Make sure you add a little white vinegar to the water, and don't let it boil furiously. smittenkitchen has a good how-to on it.