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Dr. Nandi’s New Year Eggs

Eggs & Asparagus

Use organic ingredients whenever possible.

  • Author: Therese
Scale

Ingredients

2 lbs. ripe plum tomatoes

1 small red bell pepper

1 English cucumber, peeled and seeded, divided

1/2 cup torn fresh or day-old country bread, (crusts removed)

1 small clove garlic

23 Tbsp red-wine vinegar

1 Tbsp chopped fresh parsley

1/4 tsp hot Spanish paprika

1/2 tsp salt

1/4 tsp freshly ground pepper

2 Tbsp extra-virgin olive oil

Instructions

Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes

In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 Tbsp, about 6 minutes.

Bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels

Slice mushrooms into 4 pieces each, heat olive oil in pan.  Cook mushroom for 1-2 minutes (tender) and season with some salt and pepper.

Divide asparagus and eggs among four plates and drizzle with reduced balsamic.

Top with shaved Parmesan (optional)

Dr. Nandi’s New Year Eggs