With robiola fondue poché egg beans, peas and asparagus

If you like eggs and spring vegetables this recipe you have to just try it. Meanwhile, because it is simple, then because it is beautiful to see and finally because it is really good. The Robiola cheese fondue enhances the taste of vegetables, dark yolk spreads on asparagus, the toasted bread and almonds give that crisp notice that I like so much. Whoever follows me knows that I have a particular love eggs, that I feel worthy to be true stars of a dish, it's an appetizer, a soup, a first or a second plate. And for the poached egg I have a clear preference. Asparagus, beans and fresh peas will not last much longer, so I really urge you to try this dish, which is also perfect for a Sunday brunch in alternative to the usual omelets or scrambled eggs with bacon while excellent. Happy Spring to all!

POACHED EGGS, ASPARAGUS AND FONDUE ROBIOLA (ricetta veloce)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 4 eggs
  • a bunch of asparagus
  • 200 grams of peas (net Waste)
  • 250 grams of beans (net Waste)
  • 100 grams of soft cheese
  • 100 milliliters of whole milk or cream
  • Salt and pepper, to taste
  • 1 shallot
  • extra virgin olive oil, to taste
  • vegetable broth, to taste
  • 4 slices of homemade bread
  • sliced almonds, to taste

PROCEEDINGS

Clean the asparagus by removing the hardest part of the stem and peeling the rest with a potato peeler. Set aside the tips and cut into pieces the rest of the stem.

Finely chop the shallot. Sauté the shallots in a pan, then add the beans and sauté for 5 minutes, adding a bit 'of water or vegetable broth if necessary. Then add the peas and the chopped asparagus. Add salt and continue to cook for another 5-10 minutes (to me I like crunchy vegetables, to others a little 'softer) if necessary adding always a little 'hot water or vegetable broth. In the last minutes of cooking also join the asparagus tips. Season with salt and pepper and cook.

For the fondue robiola, bring the milk (o la panna) to boil, then remove from heat and dissolve the Robiola with stirring well to obtain a homogeneous cream. Pepper.

Grilling or brown in a little olive oil the homemade bread slices. Lightly toast almonds.

For poached eggs, bring to a boil in a saucepan not abundant salted water and vinegar, lower the heat to low, then create a vortex inside the pot with a wooden spoon: dip an egg, Cook for 2 minutes or until the White is coagulated, remove the egg from the pan with a slotted spoon and keep warm. Continue in the same way for the other three eggs.

Composition of the dish: spraying the plate (Also a holster, where you can put a little 'more than fondue) with Robiola cheese fondue, lay out the vegetables. Focusing on the toasted bread and lay over the poached egg. Drizzle with a little olive oil and finish the dish with a little’ toasted almonds, a pinch of salt and the egg a little 'fresh ground black pepper. Bon appétit!

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