Grilled asparagus and poached egg toast
Delight in the fresh flavors of our grilled asparagus and poached egg toast topped with parmesan. Perfectly seasoned and easy to make, this delicious and nutritious recipe is ideal for a gourmet breakfast or light lunch.
Cook time 15 min
Prep time 5 min
Ingredients:
2 slices baguette (french bread)1 tbsp olive oil
12 spears asparagus
1 tsp paprika
2 eggs
1 tbsp grated parmesan cheese
2 tbsp spearmint
Grilled asparagus and poached egg toast with parmesan is a delightful and nutritious option for a light meal or a fancy appetizer. This dish combines the earthy flavors of grilled asparagus with the creaminess of a poached egg, elevated by the nuttiness of parmesan. It's a simple yet elegant recipe that can be ready in no time.
Instructions:
- Preheat your oven to 375°F (190°C).
- Lightly brush the baguette slices with olive oil on both sides.
- Place the slices on a baking sheet and toast them in the preheated oven until they are golden brown, about 5-7 minutes. Remove from oven and set aside.
- Preheat a grill pan over medium-high heat.
- Snap off the tough ends of the asparagus spears.
- Toss the asparagus with a bit of olive oil and sprinkle with paprika.
- Grill the asparagus spears in the preheated pan, turning occasionally, until they are tender and lightly charred, about 5-7 minutes.
- Fill a medium-sized pot with water and bring it to a gentle simmer. Add a splash of vinegar to the water to help the egg whites set.
- Crack each egg into a small bowl or cup.
- Create a gentle whirlpool in the simmering water using a spoon, then gently slide one egg into the center of the whirlpool. Repeat with the second egg.
- Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny.
- Use a slotted spoon to carefully remove the poached eggs from the water and set them on a paper towel to drain.
- Place the toasted baguette slices onto a serving platter or individual plates.
- Arrange the grilled asparagus spears on top of each piece of toast.
- Gently place one poached egg on top of the asparagus on each toast.
- Sprinkle the grated parmesan cheese evenly over the eggs and asparagus.
- Finish by sprinkling the finely chopped parsley on top.
- Season with a pinch of salt and freshly ground black pepper, if desired.
- Serve the grilled asparagus and poached egg toast warm, and enjoy!
Tips:
- When grilling the asparagus, make sure to turn them frequently to ensure they cook evenly and don't burn.
- Use fresh eggs for poaching to achieve the best texture and appearance.
- To poach an egg more easily, create a gentle whirlpool in the water before adding the egg; this helps keep the egg white together around the yolk.
- If you don't have baguette, any crusty bread can be used as a substitute.
- Freshly grated parmesan packs more flavor than pre-grated varieties, so try to use fresh if possible.
This grilled asparagus and poached egg toast is a beautifully balanced dish that offers a range of textures and flavors. The crispiness of the grilled asparagus, the silkiness of the poached egg, the rich taste of parmesan make every bite a delightful experience. This recipe is both elegant and easy to prepare, making it a fantastic choice for any occasion.
Nutrition per serving
2 ServingsCalories 370kcal
Protein 20g
Carbohydrates 55g
Fiber 4.49g
Sugar 6g
Fat 16g
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