Asparagus and Eggs on top of toasted sourdough bread with shaved Parmigiano Reggiano cheese and white truffle oil.
EGGS WITH SAUTEED ASPARGUS ON TOAST
Eggs are probably the most popular item to serve for breakfast or brunch. They can be served scrambled with cheese, sunny side up, or hardboiled. Deviled eggs are great for serving crowds. Today, we will make sunny side up eggs and serve them on sourdough toast with sauteed asparagus, Parmigiano Reggiano cheese and drizzle them with fragrant white truffle oil.
Brunch for Two Please!
Sundays, I enjoy brunch. I love to host brunch at my house for a few close friends and family. I try have people over at least once a month (does not always happen). However, this Sunday it was Brunch for Two.
On the menu was this divine sauteed asparagus and runny eggs served on top of buttery toasted sourdough bread. Finished with fresh shaved Parmigiano Reggiano cheese and aromatic white truffle oil. We love this dish and so do our customers at the restaurant. We offered this on occasion as an appetizer special and people loved it. Yes, eggs for dinner!
INGREDIENTS YOU WILL NEED
package asparagus ends trimmed
large eggs
sourdough bread slightly toasted
light cooking olive oil or other cooking oil
freshly shaved Parmigiano Reggiano cheese
white truffle oil
butter
HOW TO MAKE EGGS AND ASPARAGUS ON SOURDOUGH TOAST
Lightly toast sourdough bread slices, butter each toast and place on a serving plate.
Heat 1 tablespoon light olive oil in a Sautee pan and Sautee asparagus until tender. Sautee less if you prefer crunchy asparagus. Place asparagus on top of the toasted sourdough bread.
Add the remaining olive oil back to the Sautee pan and add the eggs. Cook them over easy until the whites become opaque. Cook less if you prefer runny eggs. Place eggs on top of the asparagus and toasted sourdough bread.
Top with Parmigiano Reggiano cheese and white truffle oil.
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Asparagus and Eggs on Sourdough Toast
Ingredients
- 1 package asparagus ends trimmed
- 2 large eggs
- 2 slices sourdough bread slightly toasted
- 3 tablespoon light cooking olive oil or other cooking oil
- 2 tablespoon freshly shaved Parmigiano Reggiano cheese
- 2 tablespoon white truffle oil
- 1 tablespoon butter
Instructions
- Lightly toast sourdough bread slices, butter each toast and place on a serving plate.
- Heat 1 tablespoon light olive oil in a Sautee pan and Sautee asparagus until tender. Sautee less if you prefer crunchy asparagus. Place asparagus on top of the toasted sourdough bread.
- Add the remaining 2tbsp olive oil back to the Sautee pan and add the eggs. Cook them over easy until the whites become opaque. Cook less if you prefer runny eggs. Place eggs on top of the asparagus and toasted sourdough bread.
- Top with Parmigiano Reggiano cheese and white truffle oil.
