Poached egg with wild rice and asparagus

Name: Poached egg with wild rice and asparagus
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: European
Ingredients: 75g Wild rice; 60g mushrooms, chopped; butter; salt; Chives; ice water; sunflower oil; 1 large egg; 15 mL white wine vinegar; salt; pepper; 1 slice of bread, cut into a round; butter; 4 stalks asparagus, woody stem removed; salt; cured egg yolk

14 steps

Prep:5minCook:25min

Updated at: Thu, 17 Aug 2023 03:38:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories730.9 kcal (37%)

Total Fat37.3 g (53%)

Carbs76.2 g (29%)

Sugars6.2 g (7%)

Protein26.3 g (53%)

Sodium1006.6 mg (50%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

Instructions

Mushroom wild rice

Step 1

Cook wild rice until al dente.

Step 2

Sautée mushrooms in butter. Once golden, season with salt and mix with wild rice. Toss in more butter.

Chive oil

Step 3

Blanch chives in boiling water for 30 s.

Step 4

Immediately place in bowl of ice water. Once cool, pat dry with paper towel.

Step 5

Blend chives and oil in food processor until puréed.

Step 6

Strain the purée with a fine sieve or muslin cloth. Reserve oil.

Poached egg

Step 7

Bring a large pot of water to boil. Add vinegar and salt well.

Step 8

Crack one egg into a small bowl. Stir boiling water with a slotted spoon or whisk and gently drop egg in by lowering bowl into boiling water.

Step 9

Reduce heat to simmer and cook egg for 6 min.

Step 10

Remove with slotted spoon and pat dry with paper towel. Grind fresh pepper on top.

Buttered toast

Step 11

Melt butter on hot pan and toast bread circle until evenly golden on both sides.

Asparagus

Step 12

Blanch asparagus in boiling water for 1 min 30 s.

Step 13

Immediately place in bowl of ice water. Once cool, pat dry with paper towel.

Plating

Step 14

Place ring of mushroom wild rice on the bottom. Top with asparagus stalks and poached egg. Place toast on the side at a diagonal. Spoon chive oil around the plate. Grate cured egg yolk over the whole dish.