Poached Egg Over Asparagus Rafts with Spicy Chipotle Aioli

I’m not really a person who brunches…. anymore. Having a child who literally turns into wild bull whenever we dine out can be a daunting task in the AM, especially when having to parent solo – so I’ve learned to bow out on any public food gatherings and save a little face along with gray hairs.  

But I stumbled upon this article on the Thrillist, “Brunch Stereotypes” and found myself saying “yes” and laughing out loud to a majority of the options. I’d be lying if I didn’t say I’d fallen victim to several stereotypes i.e.: The Girl Who Obviously Made A Big Mistake Last Night , “another mimosa please” 

But then I would probably replace the mimosa with a bloody mary, hold the tomato juice. extra vodka. and olives. make ’em stuffed. please.

So with my current status, I occasionally  get the itch to make a bomb breakfast at home to make up for my lack of brunching adventures.

Like these poached eggs over canadian bacon & asparagus rafts and drizzled (smothered) in a blood orange chipotle aioli sauce.

And now maybe, just maybe, you too can save a buck or two, eat as much as your heart desires with no added judgment, and turn your bottomless mimosas into straight up prosecco without a need for a DD.

Recipe Notes:

This recipe is fairly easy to follow, and the instructions below list the best order of assembly so you can serve your eggs freshly poached. If you are unsure of how to poach an egg, I found this youtube video to be quite helpful. 

Feeling the need to add some bread? Perhaps a toasted english muffin (open faced) would compliment these egg rafts quite nicely. Just perhaps…..

You can prep the aioli sauce a day ahead, however I wouldn’t recommend doing it any earlier. Store in fridge.

Warm the oven before you begin your cooking this way you can keep both the asparagus & Canadian bacon “fresh” when it comes time to assemble & serve. 

Poached Egg Over Asparagus Rafts with Spicy Chipotle Aioli

Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

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Ingredients

• 2 bunch asparagus, stems trimmed
• Salt & Pepper to taste
• 4 bamboo skewers
• 4 slices canadian bacon
• 4 eggs, poached

Sauce:

• 5 egg yolks
• 2 cup canola oil
• 1 tbsp mayo
• 1 tsp paprika
• 1 tsp chipotle powder
• ½ tsp cayenne pepper
• ½ blood orange, squeezed
• Salt to taste

Instructions

For the Sauce:

1. In a food processor add your egg yolks, oil & mayo. Process at first slowly and then gaining speed until nice and smooth.
2. Next add your paprika, chipotle powder, cayenne pepper and blood orange juice. Process a little more until fully blended. Salt to taste.
3. Set aside in fridge until ready to use.

For the Asparagus Rafts

1. Taking your skewer, poke through, about ⅓ of the way down from the stem of asparagus and pierce through about 6-8 stalks creating a "raft" affect.
2. Next in a large pan, drizzle the asparagus raft with a little bit of oil, salt & pepper, cover and cook about 6 minutes a side, or until desired texture is reached. Repeat until four "rafts" are made. Cover with foil and place in a warm oven until eggs are poached and you are ready to serve.

Canadian Bacon

1. Place canadian bacon slices on a grill pan over medium heat and cook for 1-2 minutes on each side. Cover with foil and set aside until ready to assemble.

Eggs:

1. Poach your eggs in boiling water with a little bit of white wine vinegar right before you are ready to serve.

Assembly

1. Place your asparagus raft on a plate, top with canadian bacon, poached egg and drizzle with your spicy chipotle sauce.
2. Serve immediately.

Notes

I find it best to poach the eggs right before you are ready to serve. You can keep the asparagus rafts covered with foil and in the oven to stay warm until serving.

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