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in Breakfast Tray Fit for a Lady· Breakfast/Brunch· Easter· Eggs· Get Lean· Lean Fixes· Lean Luxury· Lean Luxury Recipe· Must read· RECIPES· Veggie

Poached Quail Eggs and Asparagus – Spring Forward Luxury

Poached Quail Eggs and AsparagusI love quail eggs for their diminutive size, their speckled shells, their pale aqua blue inner shell. When poached quail eggs are a perfect bite of protein. They are the perfect Lean Luxury as they feel decadent and special – like a little easter egg without the chocolate indulgence. Are you still getting used to the loss of an hour last weekend? Think of this as food to cure that mini jet-lag – it’s Spring Forward Luxury.

The best way to crack the eggs is to use a serrated knife and gently saw off the top – this avoids breaking the yolk as it sits in the bottom of the egg. Remove any tiny pieces of egg shell from the egg yolks.

Poached Quail Eggs and Asparagus Lucy Lean Lean Luxury

It’s easy to cook up a batch – and yes the point with such a tiny egg is to cook a few at the same time.  It’s super easy to poach a box of 10 eggs – very carefully remove half after 30 seconds and plunge into ice water bath.  The yolks will still be soft, perfect for eating on top of asparagus or over a salad. Then remove the remaining 6 after a minute for harder eggs that you can keep in the fridge for a snack at a later time.

How to get Perfectly Poached Quail Eggs with Asparagus

First cook the asparagus for 1 – 2 minutes in boiling water in a saucepan.

Remove the asparagus from the boiling water and plunge into an ice bath.Poached Quail Eggs and Asparagus Lean Luxury

Dry on paper towels and arrange on a plate.  Drizzle olive oil on top and a squeeze of fresh lemon juice and set aside whilst you cook the quail eggs.

Poached Quail Eggs and Asparagus

Bring a saucepan of water to a rolling boil – add 1/4 cup white vinegar – DO NOT ADD SALT.

Poached Quail Eggs and Asparagus

Keep the water on high heat, swirl with a spoon and then add the eggs.

Poached Quail Eggs and Asparagus

Do not touch the eggs for 30 seconds.  Remove half of the eggs if you like soft poached eggs and cook the other half for 30 seconds more for a slightly harder yolk.

Poached Quail Eggs and Asparagus

As soon as you removed the eggs place them in an ice bath to stop the cooking process.

Poached Quail Eggs and Asparagus

Using scissors or a paring knife you can trim each little egg. Arrange on top of the asparagus and grate Parmesan snow on top. Add a pinch of red chili flakes and zest of lemon.

Poached Quail Eggs and Asparagus

Arrange your breakfast tray fit for a Lady with flowers – I love the bright yellow sunny daffodils at this time of the year – and enjoy with some iced tea. this makes the perfect spring breakfast – great for a small gathering, perhaps for an Easter brunch. It also works as a Lean Luxury Luncheon or even a dinner – there are no rules when it comes to delicious fresh produce that’s barely cooked to bring out the best.
Poached Quail Eggs and Asparagus
Bon appétit!

Poached Quail Eggs and Asparagus

Filed Under: Breakfast Tray Fit for a Lady, Breakfast/Brunch, Easter, Eggs, Get Lean, Lean Fixes, Lean Luxury, Lean Luxury Recipe, Must read, RECIPES, Veggie Tagged With: asparagus, chili flakes, daffodils, flowers, Lean Lunch, lean luxury, Lean Luxury Breakfast, Lean Luxury Luncheon, lemon zest, perfect bite of protein, poached egg, poached quail egg, spring, spring flowers, Spring forward, Spring Forward Luxury

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