When Mister is on business travel or has a late dinner meeting, I usually turn to eggs for a quick dinner. I have never been a bowl of cereal at dinner girl and enjoy my time in the kitchen too much to just pour dinner in a bowl. Dinner for one doesn’t have to be complicated or time consuming. A few key ingredients in the pantry and refrigerator make all difference.
Eggs and asparagus are a match made in heaven, eggs and truffle are a match made in heaven and the tomato was perfect…so perfect that I went back to the kitchen for a piece of whole grain bread to get every bit of the tomato juice and truffle oil from the plate.
When you find yourself alone, indulge in this simple, elegant and truffle decadent dish for one.
I always have Truffle Oil and Truffle Salt on hand. For me, there is nothing as wonderful as the taste and aroma of truffles and while truffle products are a bit expensive, a little goes a long way in elevating a dish from drab to divine!
Ingredients for One:
6 steamed asparagus spears
1 poached or lightly fried egg
1/2 tomato, sliced thin
Pinch of black truffle sea salt
Teaspoon of truffle oil
Layer asparagus and tomato on plate and drizzle with truffle oil. Place egg on top and sprinkle with truffle salt and a pinch of ground pepper. This dish also works very well with hard-boiled eggs, sliced or chopped and sprinkled on top of the asparagus and tomato slices.
This also makes an elegant brunch or salad dish.
Truffles are wonderful in risotto and pasta as well. I recently made a Lobster Mushroom and Truffle Risotto and there wasn’t a grain of rice left. I owe that to the truffle!
Real Food Wednesday, What’s On Your Plate, Works for Me Wednesday, Sweet and Savory Wednesday, Welcome Wednesday, Wandering Wednesday, Gold Star Wednesday, What’s Cooking Wednesday, Raising Homemakers, Potluck Wednesday, Let’s Do Brunch, What I Ate Wednesday, At Home with Haley, No Whine Wednesday, What’s For Lunch Wednesday.