Normally I am a quick breakfast kind of girl. Primarily because I have no desire to get up early enough to cook anything fancy on a work day.
But on the weekends I like to splurge. And Brian, my husband, loves that I like to splurge. He is an easy man to cook for. He doesn’t expect it from me ever, which is a good thing because expecting me to cook for you is probably the quickest way to be sure that you don’t get anything from me hahaha! But he also has this philosophy that if I spent the time and the work to make it he is going to eat it. Regardless of how it tastes.
That kind of commitment really ups my motivation to make sure it’s really yummy. At the same time I really like quick meals when possible. So it’s items like this poached egg breakfast stack that really make us both happy.
I do as much cooking in advance as I’m able. As long as whatever I’ve cooked is can be stored in a way that it won’t go bad before I get to use it. We really like asparagus around here, so I frequently buy asparagus and cook it in advance.
When buying asparagus I look for asparagus that is still firm and not floppy, and that have no slick or wet appearance and the tips are firm and closed tightly and have a dark green or purple color. If they are starting to yellow it’s not a good sign. You can eat asparagus that doesn’t fit this criteria, but this is our favorite for the texture and flavors we’re looking for.
I roast my asparagus in the oven. I like to add a couple of tablespoons of olive oil, some minced garlic, and a dash of salt and a little pepper in a large gallon size ziploc bag and put my rinsed asparagus spears with the ends trimmed off in the bag to coat and marinate for about 10 minutes before arranging them in a single layer on a cookie sheet, sprinkle very lightly with coarse sea salt, and bake at 425 for 12 to 15 minutes. I will often do a couple of bunches of asparagus at a time because we go through it so quickly. I like to cut my spears in halfput it them in ziploc sandwich bags in a single layer and freeze them. Then all I have to do is pop them out and usually warm them up in the microwave. (If you cook and freeze asparagus this way you need to use it within a couple of weeks generally or it will get freezer burnt. If you want it to freeze longer you will need to use heavy duty freezer bags or airtight containers.) This particular recipe for the poached egg breakfast stacks calls for the roasted asparagus. But if you’re not an asparagus fan or you have other vegetables you would rather use feel free to add any vegetable that appeals to you.
I also use sausage links, which I cook in a shallow layer of water and a frying pan until they are cooked through and the water dissipates, and then I brown them. You can substitute turkey sausage, a hamburger patty, Canadian sausage, vegetarian or vegan sausage, you name it.
I love poached eggs and I have used a variety of store bought egg poachers that quite often caused me more problems than they solve. I’ve discovered that my shallow ramekins are used for some deserts make wonderful egg poaching dishes. I spray them with a little oil, put them in a deep frying pan or even a sauce pot with water about halfway up the sides of the ramekin, I bring it to a boil and then cover it and turn it off, letting the eggs steam until they are cooked the way you like them. We like our yellow fairly runny and that seems to take 3 to 4 minutes.
For the breakfast stacks I arranged the sausage links, (four or five sausages to a plate) and then a layer of asparagus. I sprinkle hours with some grated cheese. Brian is partial to Swiss, I like the Monterey Jack. And then I carefully slide the poached egg over the top.
This is a super simple and highly adjustable recipe that you can make anyway you’d like. And it’s really good! You can even pour Hollandaise over the top if you’d like. And without toast or any kind of bread it is totally keto! Yay!