- 6 Eggs, cracked and placed in individual ramekins
- 1 tablespoon of Cider Vinegar
- 1 tablespoon of Salt
- 1 lb. of Asparagus, washed and the woody stems snapped off
- 4 tablespoons of Butter
- 1 ½ cups of Bread Crumbs, made from day old bread
- 2 tablespoons of Butter
- Salt & Pepper
Fill a 12″ pan ½ full of water. Place over medium heat and add 1 tablespoon of vinegar and 1 teaspoon of the salt. Bring the water to a boil then reduce the heat, bringing the water to a simmer. One at a time, pour the egg into the water and simmer for two minutes per egg. Remove from the water with a slotted spoon to a plate covered with paper towels. Warm in a 200 degree oven for 5 minutes before serving.
Heat the oven to 325 degrees. Melt 2 tablespoons of the butter in the microwave and toss it with the asparagus on a baking sheet. Spread out the asparagus evenly and roast for 7-10 minutes, depending on the thickness of the stalks. Remember to stir and turn the asparagus half way through. Remove from the oven.
Meanwhile, melt the remaining butter in a small sauté pan and add the breadcrumbs. Stir over medium heat until warm and golden, 3 – 5 minutes.
Divide the warm asparagus between 6 plates in an attractive manner. Drape a poached egg over the asparagus and top with the warm breadcrumbs, season with salt & pepper. Serve immediately.