Description
An easy and delicious toast with asparagus, sun-dried tomatoes, capers and eggs.
Ingredients
- 2 Eggs
- 6 spears Asparagus
- 1 Tablespoon Olive Oil
- 2 Sun Dried Tomatoes
- 2 teaspoons Capers
- 2 slices Rye Wholemeal Bread
- ⅓ cups Arugula
- 2 Tablespoons Mayonnaise
- Salt And Pepper
- Freshly Grated Parmesan For Garnish
Preparation
Bring a small pot of water to a boil. Add some salt and the eggs and boil for 6 minutes for soft-boiled eggs.
In the meantime, remove the lower part of the asparagus and halve the stalks crosswise, then halve each piece lengthwise. Heat the oil in a pan and fry the asparagus for about 3 or 4 minutes, shaking the pan a few times in between. Add some salt and pepper.
Chop tomatoes and capers. Toast the bread. Wash and dry the arugula.
Spread 1 tablespoon mayonnaise on each toast. Top with arugula, asparagus, tomatoes and capers. Halve the soft boiled eggs and place them on top. Grate some Parmesan over the toast and serve immediately.
