Poached Eggs with Asparagus, Pancetta, and Black Garlic Puree
Black garlic has a sweet and hearty balsamic flavor with mild garlic notes. Here, it compliments fresh and roasted asparagus, salty pancetta, and poached eggs for a beautiful breakfast meal.
Servings 4
Calories 441kcal
Ingredients
Black Garlic Puree
- 3 bulbs black garlic 30g
- 1/2 teaspoon apple cider vinegar
- 1/8 teaspoon salt
- tiny pinch of xanthan gum optional but helps to emulsify the sauce and keep it together
- 4 tablespoons boiling water
To Finish
- 8 ounces pancetta omit for vegetarian
- 1 pound asparagus trimmed and cut in half lengthwise (short tops to be roasted and bottom halves shaved on a mandolin) note: thicker asparagus will be easier to shave
- juice of 1 lemon or to taste
- salt and pepper to taste
- 1 tablespoon avocado oil
- 8 eggs
Instructions
- Bring a large pot of water to a boil over high heat (the larger the pot, the better as it will not lose temperature when you add eggs later, ensuring proper cooking time). When boiling, reduce heat to a bare simmer and generously salt the water. Leave simmering while you prepare the dish.
- Cook pancetta in a small pan over medium high heat, stirring occasionally until browned. Drain pancetta and place onto paper towels, reserving drippings.
- While pancetta is cooking, puree the sauce. Combine all the black garlic puree ingredients in a small blender and puree until smooth. Pass through a fine mesh strainer, if desired (to produce the most smooth consistency).
- Toss the tops of the asparagus in the pancetta drippings and transfer to a foil lined baking sheet (or, if the pan is oven-safe, transfer the pan with the asparagus into the oven and broil for 5 minutes, or until tender and just beginning to brown). Shave the remaining bottom halves of asparagus as thin as possible with a mandolin. Toss with a bit of salt, pepper, oil, and lemon juice, to taste.
- While the asparagus roasts, poach the eggs. Tip cracked eggs into the barely simmering water and turn off the heat. Cook, covered for 4 minutes. Use a slotted spoon to transfer poached eggs to paper towels.
- Spread a quarter the puree on a plate. Top with the shaved asparagus, roasted asparagus, scatter pancetta on top, and finally place two eggs on top. Season with salt and pepper. Repeat for remaining plates and serve.
Notes
For neater poached eggs, crack each egg into a strainer and allow any loose whites to drip through - you will be left with a tighter white that will not spread in the water. Place each strained, cracked egg into a small cup so that you have them all ready to be poured in before you start poaching. When ready, simply tip them in, one after the other.
Nutrition
Calories: 441kcal | Carbohydrates: 10g | Protein: 22g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 365mg | Sodium: 575mg | Potassium: 463mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1353IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 4mg