So here we are…halfway through the year with our Meatless Monday endeavor {and okay, it’s a Tuesday – MM was on hold for the 4th}.  It has been easier and more delicious than I’d imagined.  And since there has only been one thing Goldfarb hasn’t loved {the ricotta gnudi – he has an issue with little mounds of dough}, I’d say all has gone well so far. After yesterday’s flank steak gut bomb {I think I had three servings}, we were craving something pretty light today.   The beautiful warm weather sealed the deal.  And coupled with the fact I spent the second half of the day in the hot afternoon sun cleaning the deck and outdoor furniture, I also needed something really fast to make.  This recipe fit the bill on all fronts.  Utilizing fresh garlic spears {If you haven’t tired these before you should!  Texture of an asparagus, flavor of an artichoke, they can be simply grilled, roasted or sauteed and seasoned with salt + pepper} from the farmers market, this is a nice refreshing meal that comes together in about 20 minutes.  Goldfarb was so nice to grill the spears, scallions and bread for me while I poached the eggs…so that helped! Together with a cold, crisp glass of Grüner Veltliner, it’s a nice, flavorful summer dinner.

Grilled Garlic Spears + Poached Eggs
adapted from Bon Appétit
serves 4

1 lb. garlic spears
1 bunch scallion
4 tbsp. extra-virgin olive oil, plus extra for drizzling on garlic spears, scallions + bread
2 tsp. fresh lemon juice
Kosher salt
Fresh ground pepper
4 slices of thick, crusty bread
1 garlic cloved, sliced in half
4 large eggs
2 tsp. white vinegar

Mince 1 scallion and add to a small bowl.  Add olive oil and lemon juice; whisk.  Season with Kosher salt and pepper.  

Heat barbecue or grill pan. Drizzle olive oil over garlic spears and scallions; season with Kosher salt.  Brush olive oil on one side of the bread slices.  Rub each olive oiled side with the cut side of the garlic.  Over low heat, grill the spears, scallions and bread until mildly seared.  Remove from heat and set aside.

In a deep saute pan filled halfway up with water, add vinegar and bring to a boil.  Reduce heat to a rolling simmer. Working with each egg, crack egg into a shallow cup or small bowl and gently submerge into water sliding egg out. Cook for 3-5 minutes until the whites are set.  In a dish, arrange a slice of bread, couple of scallions and some garlic spears. Remove egg when cooked using a slotted spoon; place a top the bread + vegetables.  Season with freshly ground black pepper, drizzle with the scallion vinaigrette and serve.

** For extra flavor, top with shaved parmesan.