Description
These egg and asparagus toasts are a recreation of a simple dish I had in Spain last year. They’re almost too simple to even write a recipe for, except that there’s a surprise ingredient. A sprinkling of sherry vinegar over the bread makes the whole dish pop.
Ingredients
- 2 spears Asparagus, Tough Ends Trimmed
- 1 Tablespoon Olive Oil
- 2 whole Eggs
- 2 Thin Slices Of Good, Crusty Bread
- Sherry Vinegar, To Taste
- Flaky Salt, To Taste
- Freshly Ground Black Pepper, To Taste
Preparation
Bring a pot of salted water to a boil and fill a large bowl with ice water. When the water comes to a boil add the asparagus spears. Boil the asparagus spears for 60-90 seconds, depending on their thickness. Remove them from the water with tongs and immediately transfer to the ice water. Let them cool down in the water for a few minutes, and then remove them and thinly slice them diagonally. Set aside.
Heat the olive oil in a skillet over medium-high heat. Add the eggs along with a very small splash of water. Cover the skillet. Meanwhile, toast the bread using your preferred method.
Check the eggs after a minute or so, and nestle the sliced asparagus into the whites of the eggs when they are just starting to set. Cover the skillet again and cook until the whites are completely set and the yolks are still runny.
When the eggs are cooked to your liking, sprinkle a generous amount of sherry vinegar over the toasted bread. Top it with the egg and asparagus mixture—and don’t fret if some of the asparagus pieces fall off! Sprinkle with flaky salt and freshly ground black pepper, and serve.
Note:I used roughly one stalk of asparagus per toast, but you can adjust based on the size of the bread and the asparagus spears.
