John Myers
Poached Eggs with Green Asparagus, Mushroom Velouté and Parmesan Crostini
The perfect poached eggs with green asparagus, mushroom velouté and parmesan crostini recipe with a picture and simple step-by-step instructions.
- 40 g Butter
- 40 g Flour
- 500 ml Mushroom stock
- 1 Msp Salt
- 1 Msp Pepper
- 1 tsp Lemon juice
- 1 Pc. Baguette
- 50 g Butter
- 2 tbsp Grated Parmesan
- 1 Msp Pepper
- 1 Pc. Clove of garlic
- 500 g Asparagus green
- 1 tbsp Olive oil
- 1 Msp Pepper
- 2 tbsp Vinegar
- Melt the butter in a saucepan and sweat the flour in it. Stir vigorously so that there are no lumps. Gradually stir in the stock. Simmer for a good 20 minutes, stirring occasionally, until the sauce has become thick and creamy. Finally, season with salt, pepper and lemon juice.
- Preheat the grill, brush the asparagus with olive oil, season with salt and pepper and grill for about 10 minutes, until the asparagus is still firm to the bite.
- In the meantime, preheat the oven to 200 degrees (convection 180 degrees) for the crostini. Mix the butter and Parmesan and season the cream with pepper. If you like, peel the garlic, press it and stir in. Cut the baguette into 12 slices and brush with the Parmesan cream. Place the crostini side by side on a baking sheet and bake in the hot oven (above) until golden brown in 5-6 minutes.
- For the poached egg, fill a large saucepan approx. 7 cm high with water and bring to a simmer. Add the vinegar and stir the vinegar once with a spoon. Beat the egg in a small bowl, cup or ladle – be careful not to break the yolk – and let it slide carefully into the water. Simmer 3-4 minutes until the egg is poached. Then carefully lift it out of the water and season with a little salt and pepper.
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