Every single element was perfect. But was the whole greater than the sum of its parts? Last night at 7:17, with the assistance of a glass of Soave, I constructed a peerless tower of power: Behold and revere Poached Eggs Camemparagus on Garlic Toast!

Here’s how it went down:

Ingredients

• 2 thick slices of rustic bread
• 1 tablespoon of olive oil
• 2 eggs
• 6 asparagus spears
• Camembert, sliced lengthwise from the wedge
• 1 garlic clove
• white vinegar
• salt and pepper

Method

I brushed the bread and asparagus with olive oil and toasted/roasted it all on a baking sheet in the oven on low, about 15 minutes. I removed the vegetables and turned over the bread, rubbed it with garlic and laid on the cheese. Meanwhile I brought to a boil (in 2 saucepans) water with a shot of vinegar. When the Camembert looked just about gooey I turned off the oven and dropped my eggs. After 3 full minutes I plated the melty toasts and placed 3 asparagus stalks on each then topped with a frothy but firm whirl of eggy delight.

The asparagus was nutty, fruity and toothsome. The Camembert had achieved at-one-ment with the home-baked bread and one egg in particular was so lovely, with a viscous orange yolk cradled in angelic white it should have gone to the Smithsonian or the Vatican. We closed our eyes as we ate and experienced every flavor but in the end weren’t sure that it was right. Perhaps a different vegetable, spinach or mushrooms maybe and a less assertive cheese, like provolone or raclette? We’re on to something here, I can feel it. The poached egg and I are kindred spirits and we will meet again. As for last night dinner was redeemed but this dish has not yet been beatified.

photo credit Malcolm
recipe adapted from Real Simple

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