Market Breakfast: Poached Eggs, Asparagus, and Amsterdam Seed Bread Toast
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!
- 1 teaspoon salt
- 1 teaspoon white vinegar
- 2 eggs
- Bring an inch of water to boil in skillet, add salt and vinegar, and lower heat so it barely bubbles.
- One at a time, break eggs into a shallow bowl and slip into simmering water. Cover skillet or spoon water over eggs.
- 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!