Last night I was hunting down some heavy cream at Fremont’s PCC, which was out of stock at Trader Joe’s. I had already bought some eggs, but then I noticed duck eggs, and decided that I ought to have some.
This morning for breakfast I poached one of the duck eggs and grilled some asparagus, inspired by dinner at Columbia City's La Medusa last Friday. I wasn’t in the mood for a fried egg, but I followed La Medusa’s lead and sprinkled the asparagus and egg a bit of truffle salt from Ritrovo. I toasted a crumpet, upon which I spread a liberal amount of butter, and ate it with a bit of fig jam.
If I had any morels I think they might have found themselves sauteed in butter and somewhere near my poached egg.
If I was more in the mood for a Japanese vibe, I might have skipped the truffle salt and used some grated daikon, mustard and soy sauce for the egg and asparagus. Then it would really be “onsen tamago”. But somehow I thought the dish would taste best in a small Karatsu-ware bowl, along with a contemporary Arita plate for the crumpet.
