So as most of you know, I have another blog, a food blog. I created it when I was at home 99% of the time. And that is no longer the case, working two jobs, among other things (oh yeah I am still in school). I just don’t have time to come up with a new weekly post, the blog has been slowly dyeing so I am merging my phohography, and food blogs. All photos, and recips will be posted here at madeyedlinblog.com.
It’s kinda like WordPress just gave birth to Siamese twins.
Anyway. I do have something to share with you… Asparagus, and Poached Eggs on Whole Wheat Toast.
Ok, that’s all for now my dears,
(I served two eggs per person, you could do more or less)
- 8 eggs
- 4 servings good quality whole wheat bread
- 1/2 onion, sliced
- 1/2 pound asparagus snapped in half
- olive oil
Cook the asparagus in enough water to cover the bottom of a fry pan. Cover and simmer until almost tender.
Drain any excess water, and onion, drizzle some olive oil, and sate until and completely tender.
Poach eggs in two or three inches of simmering water, cover and cook until whites are solid.
Toast bread. Butter.
Layer asparagus/onions on toast, place egg on top. Salt, pepper, serve. Yumm.