Friday, March 27, 2015

Spring on Toast (featuring eggs and asparagus)

Last Friday, on the first day of Spring, Erin dropped by Chez George for a little culinary date. Erin brought her son Danny (he's adorbs!) and my daughters Lucy and Penny enjoyed their first "babysitting" stint. She also brought a yummy lemon buttermilk cake.

Erin and I decided to team up today to tell you about our main course, which we shall call Spring on Toast. I'd seen a friend's yummy-looking Facebook photo of toast topped with asparagus, sunnyside up eggs and goat cheese--all finished off under the broiler. (Shout out to you, Kate Y.!)

This dish was the perfect choice for the first day of Spring, a meatless Friday before Lent and for a dinner without the husbands, who are both opposed to "breakfast" for dinner. The hubbies are wrong, just wrong, btw.

Here was our conversation while eating.

Erin (while shoveling yolk-y bites of asparagus into her mouth at warp speed): OMG. Amy. This is the most delicious thing I've ever tasted. It's, like, for realz Spring on Toast.

Amy (admiring the crisp-tender spears of asparagus blanketing the toast): It does taste like Spring. This asparagus is absolutely perfect. Seasonal vegetables rock my world.

Erin (now attempting to lick up the puddles of yolk pooling on her plate): I think I'm going to make this for lunch every day now.

Amy (moving her foot just in time to avoid Danny driving over it with a Barbie jeep): So good. So, so good. SO GOOD.

XOXO and let's get cooking!
Amy & Erin

Spring on Toast (featuring eggs and asparagus)
Olive oil
Cracked pepper
Multigrain bread, sliced
Goat cheese

Trim asparagus and place on cookie sheet. Drizzle with a little olive oil. Sprinkle with salt and pepper. Bake at 425 for 5 minutes or until slightly tender, but not overdone.

Butter each side of bread and "toast" each side in a skillet. Place toasted bread on a cookie sheet. Top with asparagus.

Cook eggs sunnyside up until the whites are set, just a couple minutes on medium or medium high. Slide eggs on top of the asparagus. Two per piece of toast. Note: This is a two person job and it helps if you and your culinary partner utter things like "careful, careful, careful" and "eek, eek, eek," as you try to coax the eggs on top of the toast, keeping them intact. Top eggs with goat cheese.

Broil on high until the goat cheese is softened and warmed through, about 5 minutes. (Watch carefully when you are broiling! Some broilers are hotter than the surface of the sun and will set your toast on fire in less than a minute. Erin may or may not know this from experience.) Remove and top with cracked pepper. Eat immediately.

P.S. Amy was kind enough to send the leftover Spring on Toast home with Erin, and it reheated beautifully. 425 degrees for 10 minutes and the egg was still runny and perfect.

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