I substituted asparagus for the mushrooms, mascarpone for the heavy cream, and simmered my eggs until the yolks were firm, so I'm not sure if I'm allowed to comment on this recipe, but we definitely enjoyed our dinner! When this recipe got picked I was a bit disappointed--mushrooms are one of the few things that I really don't eat and I've been avoiding poached eggs during my pregnancy--but I decided to "play along" as best I could. I can't get enough asparagus this time of year, I literally think I buy two bunches of it every week, and I love how it goes with eggs, so I decided to substitute it for the mushrooms. With some defrosted leftover Challah from my freezer, I thought this would be a quick and easy weeknight dinner. I think the longest part of the recipe was bringing the water for the eggs up to a boil! I was finishing up the asparagus when I noticed my heavy cream had gone rancid. I wasn't sure what would happen, but I had some mascarpone in the fridge that I had been meaning to use up, so I added a few big spoonfuls of that instead. I'm not sure how close it was to what Dorie intended, but it made a nice creamy filling. Also, for the second week in a row we thought Dorie's serving sizes were not big enough. (Although maybe the fact that I'm 8 months pregnant and hungry all of them time has something to do with it?) I only used one piece of bread each, but made the entire rest of the recipe and served it to the two of us for dinner along with a simple arugula salad. This was an enjoyable, satisfying dinner that still left us room for Upside Down Cake!
You absolutely get to comment!
ReplyDeleteThe asparagus sounds like a great addition to this dish.
I can understand avoiding the runny eggs during pregnancy. I was on a sushi craze before I found out I was pregnant with my son. My OBGYN was horrified to hear how much raw fish I had been eating. (PS my son loves sushi)
ReplyDeleteAs a person who has gone rough many times with Dorie's recipes... I think inspiration is still a compliment to Dorie and her amazing cookbook.
I love your substituting the asparagus. They would be a wonderful addition for me. Your dish looks wonderful! I agree with Cher…your view is as important as anyone else's.
ReplyDeleteHopefully you got enough asparagus for the asparagus soup on deck later this month!
ReplyDeleteSure, these count!!! I love mushrooms, but I am a huge fan of asparagus as well. My hubby would have eaten your version, but not mine. Beautifully done!
ReplyDeleteOf course you can comment! lol. Dorie's book is all about inspiration and what we do with it so what you did here is her success I have to say! Egg on asparagus is such a treat indeed.
ReplyDeleteJora, how could I miss the news all these months that you are pregnant, sorry that I did, I wish you and the baby all the very best!!! Your interpretation of Dorie´s recipe looks wonderful and healthy, you can never eat enough asparagus and I am glad that you all liked it this way!
ReplyDeleteCongratulations and all the very best - take good care of the two of you!
I missed that you were pregnant too, but I'm excited for you and Paul! Of course you can comment. So many of Dorie's recipes are a jumping off point where she provides the inspiration. That's what you've got here. I usually think Dorie's serving sizes are HUGE, but I'll admit that I made the full recipe for this one, and the two of us ate it for brunch. Any less and we would have been hungry.
ReplyDeleteYour version sounds fantastic. I know what you mean about asparagus at this time of year - I can't get enough, either. We had the rhubarb upside down cake for dessert, too.
ReplyDeleteEven if we change everything in a recipe, it´s still part of the group. I think it makes some of the best posts sometimes. I think asparagus are always one of the best choices for eggs. It looks so delish! And congrats on your pregnancy, which I totally missed too...!
ReplyDeleteI guess my attempt to be subtle about the pregnancy worked :-) Thank you all for the good wishes!
ReplyDeleteI feel redeemed that Andrea and others did not know your big announcement either (and Andrea recalled our postponed trip was the 2nd postponement from months ago- even my family had forgotten this :). But WOW - 8 months along - yay !! Heartfelt congrats and bonus points for knocking out these recipes. I like that you used what you liked and had on hand- I think the switches sounded delish. My guys love mushrooms so I went with the recipe as stated but look forward to mixing it up in the future.
ReplyDeleteIf you love asparagus, you are going to love the soup coming up. Your dish turned out lovely
ReplyDeleteand if mushrooms are not your thing you made a great substitution. We truly enjoyed this and
it will be making a repeat soon again. Thank you for your well wishes, I am feeling much better
now. FYI, if you love asparagus try using it in a frittata, it is excellent. Have a great week.
I loved the dish as is, but yours looks fabulous! I love asparagus, and totally get where you went with this. I bet the marscapone was delicious too!
ReplyDelete