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Spring in a Bowl

Better a meal of vegetables where there is love than a fattened calf with hatred. –Proverbs 15:17

Spring vegetable stew with a poached egg

asparagus, trimmed and cut into 1″ pieces (be sure to leave the tips whole)
heirloom potatoes such as Carola or Ozzette fingerlings, peeled and sliced
baby turnips, trimmed and halved
cipolinni onions, trimmed and cut into eighths
leeks (white part only), thinly sliced
ramp stalks, trimmed and chopped
ramp leaves, thinly sliced
unsalted butter
kosher salt, to taste
cracked black pepper, to taste
minced chives, lovage and parsley

Bring 2 quarts water to a boil and add a pinch of salt. Blanch all vegetables but the leeks and ramp leaves one type at a time until barely tender, then remove with a slotted spoon and immediately shock in a bowl of ice water to halt the cooking process. Reserve 2 ladlefuls of cooking water.

Saute leeks in unsalted butter until softened, about 3 minutes. Set aside.

In a large skillet, melt unsalted butter and add the reserved cooking water. Add the potatoes, onion, turnips, leeks, ramp stalks and asparagus. Cook or until vegetables are warmed through. Fold in ramp leaves. Check seasoning. Add the herbs and cook for 1 to 2 additional minutes.

Top each serving with a poached egg. Serve immediately.

8 replies »

  1. Another great dish…
    Appears to be a take on Hiroshige’s “10 Views of Poached Egg”

    (how long to you poach your/this egg?)



  2. No, you have a great eye…reminds me a little of MKFisher (?initials)…and you definitely have a French sensibility when it comes to “the eye” of your subject…not to mention “Hiroshige”… When I lived in France really fell in love with poached eggs. Didn’t much care for it in the middle of a pizza though…lol…john


  3. Steve — Both flavor and protein. The eggs are from Flying Pigs Farm in upstate New York and so much better than the usual supermarket variety. Poached for two minutes in simmering water; the addition of 1 t. white wine vinegar helps to coagulate the egg white.


  4. “just vegetables with a poached egg”.

    trust me, nothing you ever seem to cook or photograph is “just”.

    i drool when i come to your blog and look at the food. thanks for always sharing. now if you could just upload a taste of the food too!


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In the Pantry

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