Asparagus Toast with Poached Eggs
Ingredients
The toast
-
1
bunch
asparagus, trimmed and cut in half
-
to coat
none
olive oil
-
a generous pinch
none
salt
-
a generous pinch
none
pepper
-
zest of 1
none
lemon
-
4
none
eggs (poached)
-
4
pieces
toast
Bacon Vinaigrette
-
¼
cup
shallot (or finely diced red onion)
-
3
tablespoons
olive oil
-
⅓
cup
crumbled cooked bacon
-
1
teaspoon
whole grain mustard
-
a generous splash
none
red wine vinegar
Instructions
- Preheat the oven to 400°F.
- Toss the asparagus with olive oil, salt, pepper, and lemon zest, then roast for 12-15 minutes.
- While the asparagus is roasting, poach the eggs, toast the bread, and prepare the warm bacon vinaigrette.
- For the vinaigrette, sauté the shallot in olive oil until tender, then add the crumbled bacon and warm for about 1 minute.
- Whisk in the mustard and a splash of red wine vinegar.
- Once the asparagus is tender, remove it from the oven.
- On a plate, lay the toasted bread and arrange 4 pieces of asparagus on top.
- Drizzle with warm vinaigrette, add a second layer of asparagus, and place the poached egg on top.
- Garnish with additional vinaigrette and lemon zest.
Nutrition Facts (estimated)
Servings
4
Calories
495
Total fat
30g
Total carbohydrates
40g
Total protein
20g
Sodium
0mg
Cholesterol
0mg
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