I relish the mornings when I’m gently pulled from a sound sleep by the subtle sound of water dripping into the rain gutters. The steady rhythm is comforting even though I refuse to completely accept that it is interrupting my sleep. It’s a relaxed nudge and much more welcomed on this day than the glare of early morning sun that has been forcing its way into my bedroom.
Most weekday mornings, I charge down the stairs, each step serving a purposeful, punctuated ticking off of duties on my never-ending to-do list. Coffee. Breakfast. Lunches. Dishwasher. Laundry. Dinner. These are the daily standards of my morning run through. But in May, the month that literally expresses possibility and permission in its name, the list is lengthened to the extent that I don’t have as many stairs as needed to cover the amount of tasks ahead of me. So, a rainy morning is a welcomed retreat from the dog who needs to be walked, the roses beyond their prime that need to be cut and the fruit trees that need to be fertilized. A rainy May morning grants me the permission to slow down and look beyond the visual cues at every turn, if only for a few hours, before the clouds part and return the gorgeous blue skies to their rightful place. And it provides me the possibility of an impromptu breakfast for a party of one on a rainy morning where a quiet kitchen feels like the brightest room in the house.
It means not reflecting on what still needs to be done but what has been accomplished. It’s permitting food to comfort with a little pep talk for the soul. It’s the permission to see all the possibilities. It’s the brighter side amidst all the gray.
Start your Springtime morning off right with a healthy breakfast!
- 1 slice bread, crust trimmed off and toasted
- 1 tablespoon butter, softened
- 4-5 fresh asparagus spears, rinsed, woody ends snapped off and lightly cooked
- 1 tablespoon finely chopped herbs (recommend parsley and lemon-thyme)
- 1 egg, poached or fried
- Flaked sea salt (such as Maldon) or kosher salt
- Fresh ground pepper
- Set softened butter on a plate and gently press sides of toasted bread onto it, lightly coating before pressing into the finely chopped herbs.
- Place toast onto plate from which it will be served.
- Meanwhile place a skillet with approximately 1-inch of water and asparagus over high heat and cook until asparagus is just beginning to get tender, about 4 minutes depending on thickness. Remove and allow to drain on a towel.
- Meanwhile, fill a medium-sized saucepan two-thirds full with water and bring to a boil. Pour a teaspoon of white vinegar into the boiling water. Crack one egg into a bowl or ramekin. Reduce the heat to below a boil, about medium. With a slotted spoon, immediately begin to stir the water to create a whirlpool effect. Carefully pour the egg into the center of the whirlpool. Cook for 3 to 4 minutes, or until the white is set to your preference.
- While egg cooks, place asparagus onto herb toast.
- Remove the egg with slotted spoon, allowing the water to drain through. Touch bottom of spoon onto a towel to absorb any additional water.
- Place egg on top of asparagus.
- Sprinkle with flaked sea salt and a couple turns of freshly ground pepper. Serve immediately.
Easily doubled, tripled or quadrupled.
Toast can be buttered over the surface for additional flavor.