Eggs, Asparagus & Cous Cous
There aren’t many things that I miss about my pre-kids days. Probably since I had my kids at the last biological second (no, really, true story), I had a chance to do a lot of the things I wanted to do. Actually, I had time to do several things I didn’t want to do as well. I worked long hours, travelled for work and for fun, drank a lot of cocktails, slept late, ate cereal for dinner… oh, there we go, that’s what I miss. Standing at the counter, reading Vogue, eating a bowl of cereal for dinner. Sigh. And when I look back, I still don’t see that as sad singleton behaviour. Now I live with people whom I’m obligated to do a little better for. Even though they’d would probably love it if I gave them a bowl of cereal for dinner.
When we planned our theme of Quickie Dinners for this week I remembered this, another favourite meal from my single days, and thought it might just be the perfect worlds colliding dinner. It’s lightening fast to put together and is made up of ingredients that my kids eat. It’s not even really a recipe at all, more of an assembly job. Its only downside is it requires three pots. You win some, you lose some. It’s also light, if Ben had been home for dinner this night I would have put lots of sliced bread on the table as well.
photos by Maya Visnyei
- serves 4
- 1 cup cous cous
- 16 asparagus spears
- 4 eggs
- parsley or chives, chopped
Get three pots of water boiling.
One with just a bit for your asparagus, a very shallow pan for the egg and 2 cups of water in a third pot for the cous cous.
Add your cous cous to 2 cups of boiling water and give it a quick stir.
It will take up a lot of water right away.
After a couple of minutes, turn the heat off and put the lid on the pot and leave the cous cous to do its thing while you do everything else.
Now, poach your eggs. I like my eggs medium soft - which takes 4 - 5 minutes but if you or your kids object to runny yolk, leave them in another minute or two.
In your third pot, put your trimmed asparagus in boiling water until they're just tender - about 3 - 5 minutes.
Drain them and rinse in cool water to stop them from cooking any more.
Assemble. A spoon or two of cous cous, four spears of asparagus and an egg on top. You can top with salt and pepper, parsley, chives or nothing at all. Dinner's ready!
I use a handy egg mold to make poached eggs. It sits in simmering water and I just crack my eggs right into it. I’m really not a fan of making poached eggs the traditional way of swirling them into boiling water so I highly recommend getting one of these little guys. But if you don’t have one, check out the quick tutorial on the perfect poached egg that Bon Appetit just ran. My method takes about 5 minutes and I usually put the lid on the pan so the top of the egg cooks properly.
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