For me asparagus and eggs are the perfect couple.
This is a quick and easy dish using only a few ingredients and … dinner is ready.
At home we have 2 opposing sides: the followers of scrambled eggs and the defenders of fried eggs.
So I do 2 different versions of this dish 😉
For one person:
3 or 4 white fresh asparagus
1 loaf of “good” bread (about 2 cm. thick) (*)
salt, black pepper, olive oil
some leaves of baby spinach
1 slice of Iberian ham (optional)
(*) Please, don’t buy packaged bread from the supermarket. They have 1000 mysterious ingredients, sugar, fat… to keep it fresh for weeks!! Let’s buy good bread in a bakery 🙂
First wash and peel the asparagus, eliminating the hard part of the asparagus stalk (about last 4 cm.) as it’s too hard to eat.
Cut the asparagus stalk in fine slices and leave the tip in 1 piece.
Put 1 tablespoon of olive oil in a pan and cook the asparagus (slices and tips) at mid-low heat until they are golden. Put them aside.
Cut a circle in the middle of the bread loaf (with a dough cutter or a glass) –so you get a hole in your bread.
Put both parts of the loaf in the pan (without adding any oil) to toast them.
Once we have the bread toasting in the pan…
Put the slices of asparagus in the hole of the bread and 2 eggs on top. Add salt & pepper and cover the pan to cook the egg white and keep the yolk tender.
Take it out of the pan carefully and put it on a plate. Garnish with the asparagus tips, chopped pieces of ham and the bread “cover”, which you had cut out earlier.
Whisk 2 eggs, add salt, pepper and the asparagus slices. Cook it in a non-stick pan as scrambled eggs.
Serve the toast on a plate, place the scrambled eggs in the hole of the toast and garnish with the asparagus tips, chopped pieces of ham and the bread “cover”.
Ready to eat!
I usually serve this with a well dressed baby spinach salad.
So… which version you prefer? 😉