Ricotta Toasts with Asparagus and Poach Eggs
Rachael Ray Magazine May 2011
1 1/2 cups ricotta cheese
6 slices toasted thick-cut country bread
Salt and pepper
1 pound steamed asparagus
6 slices coked bacon, crumbled
Spread ricotta on toast, sprinkle with salt and pepper. Layer with asparagus; top with poached egg. Sprinkle with bacon, salt and pepper.
I am in love with a ton of reality food shows:
America's Next Great Restaurant
I think I love these shows because they cook food that I don't. I always think, "I would love to try that. How fun would it be to judge these shows".
One of the easiest things that I have seen on these shows, but never tried myself was a poached egg. It certainly looked like it would taste good but it was something that just seemed like I wouldn't be able to do.
How I poached an egg:
Break an egg into small bowl. Heat water with a little bit of vinegar added to right before the boiling point. There should be lots of bubbles on the sides of the pan but none actually breaking away from the pan and bursting at the top of the water. Use a whisk to start a whirlpool. Gently pour egg into swirling water and allow to cook for about 3 to 5 minutes. Gently fish out the poached egg and enjoy.
I did break at least a half a dozen eggs before finally getting the hang of this technique. It seemed that the more that I handled the eggs the more they broke. If I just set a timer and left them alone, they swirled gently in the water and poached up beautifully. I did have a couple that stuck to the bottom of the pan, I took a spatula and gently loosened it.