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good any time of day

I made this as the starter for Anne’s birthday dinner early this month. I could honestly eat this for breakfast, lunch or dinner on a daily basis. It’s That Good!

Grilled Asparagus Toast with Poached Eggs

  • 4 large slices sourdough bread
  • Olive oil
  • 24 asparagus spears
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground Allepo pepper
  • 1 tablespoon salt
  • 4 large eggs
  • Parmesan cheese
  • Maldon sea salt and freshly ground black pepper

Bring a pan of water to a boil, then reduce water to a simmer. Brush one side of the bread slices with olive oil.

Heat a grill pan over high heat and toast the bread. Move each slice to its own serving plate and drizzle with olive oil.

Snap the woody end off the asparagus, then place it on a plate and coat the spears with olive oil.

Using the same grill pan, grill the asparagus for a few minutes on all sides, sprinkle with the paprika and Allepo pepper, then divide between the pieces of toast.

While the asparagus is grilling, add the tablespoon of salt to the simmering water, and then poach the eggs for 3 minutes. Using a slotted spoon, remove the eggs and drain them on paper towels, then place them on top of the asparagus.

Grate Parmesan over the top, then season with Maldon sea salt and freshly ground black pepper. Serve immediately.

Serves 4

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