Thursday, July 15, 2010

Parmesan Toasts with Eggs and Asparagus

Just looking at this photograph makes me want to eat it for dinner again right now...and we just had this for dinner tonight! This is a great simple dish for a light supper or a sophisticated brunch. Aren't they beautiful? I bet this recipe would also work well with poached eggs and hollandaise sauce, but why complicate a good thing.

Parmesan Toasts with Eggs & Asparagus
  • 4 slices of thick crusty bread
  • 12 stems of asparagus spears
  • 4 slices of Canadian bacon or prosciutto
  • 4 large eggs
  • Parmesan cheese
  • Butter, softened
  • Olive oil
  • Salt
  • Fresh cracked pepper
Step 1: Preheat broiler. Lay asparagus spears on a baking sheet. Toss with olive oil and salt. Roast in broiler for 5 minutes.

Step 2: Fry Canadian bacon in a frying pan over medium-high heat until browned. Set aside.

Step 3: Spread butter generously on bread. Sprinkle with parmesan cheese. Broil for 1 minute until lightly browned.

Step 4: Heat 1 tablespoon of butter in the frying pan used for bacon. Fry eggs one at a time until over easy, sprinkled with salt and pepper.

On a plate, layer prepared toast, Canadian bacon, 3 asparagus stalks and one egg.


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