A Villager's Eggs (Avgo Khoriatiki) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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An omlet made with asparagus and lemon. From Flavors of Greece by Rosemary Barron. Ingredients:
8 ounces asparagus (wild or slender and young) |
2 tablespoons extra virgin olive oil |
1 tablespoon fresh lemon juice |
coarse sea salt |
cracked black pepper, to taste |
4 eggs, lightly beaten |
coarsely chopped flat leaf parsley |
lemon wedge |
Directions:
1. Break off the tough ends of the asparagus stalks at the point where they snap easily and discard.
2. Blanch in boiling water for 5 seconds. Rinse with cold water, drain on paper towels and blot dry.
3. Cut into 2 inch pieces.
4. Warm olive oil over med-low heat in a seasoned 9 inch omlet pan or heavy frying pan.
5. Saute asparagus until barely tender.
6. Sprinle with lemon juice, salt, and pepper.
7. Pour eggs over asparagus and tilt the pan back and forth to distribute evenly.
8. Reduce heat to low.
9. When lightly set, lift one edge to allow any still-liquid egg to flow underneath.
10. Slide onto a plate. Invert the pan over the plate.
11. Firmly holding both, invert so the omlette is upside down in the pan.
12. Cook 20 seconds longer, or until set.
13. Invert to a serving platter.
14. Sprinkle with parsley and serve immediately with lemon wedges.
15. NOTE: To season an omelet pan-
16. Sprinkle 2 tbs. salt on bottom of pan.
17. Set over low heat for 5 minutes.
18. The salt will turn light brown.
19. Discard salt and thoroughly wipe out with paper towels.
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