Market Breakfast: Poached Eggs, Asparagus, and Amsterdam Seed Bread Toast

May 8, 2018

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Market Breakfast: Poached Eggs, Asparagus, and Amsterdam Seed Bread Toast

Recipe courtesy of The New York Times. Image courtesy of How Sweet Eats.

I like to poach my eggs “free form,” slipping each one into gently simmering water in a skillet. Mark Bittman provides a good guide for doing this (see below).

This past Sunday, I enjoyed a breakfast consisting only of ingredients from Saturday’s market. The eggs I poached came from Bodhi Farms. The asparagus I steamed came from Santa Cruz Farms. The bread I sliced and toasted was an Amsterdam seed loaf from Cloud Cliff Bakery, and I topped it not with butter but with queso blanco, a cream cheese, from Camino de Paz.

An excellent breakfast or lunch or supper!

The Recipe


  • 1 teaspoon salt
  • 1 teaspoon white vinegar
  • 2 eggs


  1. Bring an inch of water to boil in skillet, add salt and vinegar, and lower heat so it barely bubbles.
  2. One at a time, break eggs into a shallow bowl and slip into simmering water. Cover skillet or spoon water over eggs.
  3. Cook 3 to 5 minutes, just until white is set and yolk has filmed over. Remove with a slotted spoon.

This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!

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