Click here to go back to the Recipe list.
Tuscan Eggs with Asparagus, Bacon and Herbed Tomato Cream
Posted on Wednesday, February 15, 2006
This is a nice change from the spinach and hollandaise with which we are familiar. The sauce can be made ahead and reheated so it all comes together fairly fast.
Makes serves 4 servings
Ingredients
- 2 Tablespoons
- olive oil
- 2 Tablespoons
- minced shallot
- 2 cloves
- minced peeled garlic
- 1 cup
- crushed canned tomatoes with juice
- 1 Tablespoon
- balsamic vinegar
- 1 cup
- whipping cream
- 2 teaspoons
- chopped fresh rosemary
- 8 slices
- bacon
- 16 spears
- asparagus
- 8 slices
- ciabatta, 1/3" thick, or French bread
- 8
- large eggs
- 2 Tablespoons
- sliced black olives
- 2 teaspoons
- minced rosemary
- 2 teaspoons
- grated lemon zest
- 2 teaspoons
- minced chives
- to taste
- salt and pepper
Method
Heat olive oil in a sauce pan until hot and saute shallot
over medium-low heat until softened. Add garlic and saute both until they are tender, not browned.
Add the crushed tomatoes and stir well. Bring to a simmer and cook 5 minutes. Add balsamic vinegar and heavy cream. Bring to a boil and simmer 15 miutes until cream has reduced. Stir in rosemary and salt and pepper to taste.
Puree sauce using a hand held, or regular blender. and keep warm.
Cook the bacon until crisp. Drain and keep warm.
Blanch the asparagus until crisp-tender.
Toast the ciabatta.
Poach the eggs in salted simmering water until cooked as desired.
Place two slices of ciabatta on each of 4 warm plates and top each with a slice of bacon.
Top bacon with 2 spears asparagus and an egg. Nap the eggs with the warm sauce. Garnish each plate with black olives, rosemary, chives and grated lemon zest. Add salt and pepper to taste.
Click here to go back to the Recipe list.
