Mascarpone Alfredo Eggs with Asparagus

I woke up really hungry this morning.  I looked in the fridge to see what I could put together for breakfast.  I thought about scrambling eggs, but Charles wanted poached eggs.  So I decided to use the leftover ingredients from the Mascarpone Alfredo I made the other night to make breakfast.

Charles thought that the sauce went really well with the eggs and the asparagus.

You will need:

Eggs

Water

2 tablespoons White Vinegar

Asparagus

1/2 teaspoon Butter

1/2 teaspoon Flour

1/2 cup Milk

2 tablespoons Mascarpone

2 tablespoons Parmesan Cheese

Step 1:

In a small pan melt the butter.  Add the flour and mix together.  Then add 1/2 cup milk.  Mix and slowly bring to a boil.  Let boil for 1 minute, while stirring.  Then add the 2 tablespoons Mascarpone and 2 tablespoons Parmesan.  Mix until completely incorporated.  Then set aside.

Step 2:

Cut bottom inch off the Asparagus and throw away.  Then cut the Asparagus in half and add to boiling water.  The Asparagus takes about 5 minutes to cook.

Step 3:

Poach the eggs.  Add 2 inches of water to a frying pan, add 2 tablespoons vinegar and bring to a slow boil.  Then crack an egg into a small bowl - make sure the yolk is not broken otherwise this will not work.  Once the water has boiled, lower the egg gently into the water.  If the egg white spreads out a lot you can pull it together with a spoon.  Repeat putting up to 4 eggs in one pan.  After 2 minutes carefully make sure the egg is not stuck to the bottom of the pan and roll the egg over.  Cook for 3-4 minutes total depending on how runny you like your eggs.

Here is a video explaining how to poach an egg: