Unless you’re a cook, I’m not sure if you will appreciate what I’m about to tell you. I’m not sure if you’ll understand that gravity of my next statement, unless you have spend countless years working every evening and weekend of my entire adult life, but I, Claire Lassam, don’t work on weekends any more.
To non cooks let me tell you this- for the first time in our 6 year relationship, my boyfriend and I have the same days off.
It is amazing.
I am not exaggerating when I tell you it’s a small miracle.
I am so very very happy about it.
Jordan on the other hand, is working all the blooming time these days, and about once a week he’s taking the ferry over to Victoria. So I thought I should meet him on the island and we should escape for a couple days. Actually I’m thinking we should do this all the time.
Oh man I love Vancouver Island. I really really really do.
The people are so nice, the weather is so much better, the scenery is totally comparable to where I currently live.
I just love it.
While we were away I made this little breakfast. Nothing fussy- just some toast and asparagus and ricotta with an egg on top, but it’s rich and comforting and so simple to make. And it was just about the perfect thing to eat while sipping hot tea, reading a book, and just generally being very calm, very relaxed, and very happy.
Poached Eggs with Roasted Asaparagus, Ricotta, and Sourdough Toast
4 pieces Sourdough Bread
1 cup Ricotta
zest of 1 Lemon
2 tbsp Parsley, chopped finely
1 bunch Asparagus
Salt and Pepper
Preheat oven to 400F
Break the bottoms of the asparagus- don’t cut them, they will break where the woody part ends.
On a lined baking tray spread out the asparagus, and mix with a good glug of olive oil, some and pepper.
Bake for about 15 minutes, or until the tips are crispy, but they aren’t soggy.
Bring a large pot of water to a boil.
Meanwhile mix the ricotta with the zest, parsley, salt and pepper.
Poach the eggs- break them into the large pot of water and turn the water down to a low boil. Cook for about 3 minutes for soft poached eggs.
Toast the bread.
Spread the ricotta mixture on the toast, put a handful of asparagus on top of that, and top each piece with an egg.
Sprinkle some more salt on top and enjoy!