- Preparation time
- Cooking time
Preheat the oven to 180°/350 F and bake the bread until golden, then shape the bread into eight circles.
Cut the wood ends of the asparagus, than peel the remaining end of each one, using a vegetable swivel peeler, or any potato peeler.
Boil the asparagus in salty water upright with the tender tips out of water for 7-8 minutes or until done. Drain and let them cool off.
Fill a large skillet with a couple inches of unsalted water. Add the white vinegar. When water temperature it’s almost 85° (not boiling but at base simmer), energically swirl the water to create a whirpool and gently drop the egg into the center. The perfect poached egg will have a smooth, unbroken yolk surrounded by a shiny skin of egg white. For perfect results timing and freshness matter: cook the the egg for 3 minutes, and be very precise, otherwise your egg will become a hard-boiled egg in the blink of an eye. Moreover, remember that the fresher the egg is, the better results you’ll obtain.
Compose the layers alternating bread, butter, fresh goat cheese, bread and top with a spoon of caviar if desired.
Poaching eggs is not an hard job, but some mistakes will turn an impressive and simple plate in a mess…
Do not add salt into simmering water, otherwise egg white and jolt will separate…
Follow timing and temperature instructions, and if you want a perfect egg white skin, help yourself fith a spoon.
Poached eggs are to be served warm or cold. If you want to make them in advance, slightly undercook them before immediately transferring them to a bowl of cold water and ice. When you want to serve them heat them up for 20 seconds in simmering water, then serve immediately.